The 2025 Nobel prize in physics has gone to three researchers, John Clarke, Michel Devoret and John Martinis, whose work has led to the development of today’s quantum computers
Galaxies fling out matter much more violently than we thought
An analysis of the afterglow of the big bang sheds light on how black holes distribute mass in the universe, and why some matter previously seemed to have been missing
General relativity might save some planets from death
Some habitable worlds orbiting dead stars could be kept alive for aeons thanks to a quirk of Einstein’s theory of gravity
What’s my Alzheimer’s risk, and can I really do anything to change it?
Can you escape your genetic inheritance, and do lifestyle changes actually make a difference? Daniel Cossins set out to understand what the evidence on Alzheimer’s really means for him
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Nobel prize for medicine goes to trio for work on immune tolerance
The 2025 Nobel prize in physiology or medicine has gone to Mary Brunkow, Fred Ramsdell and Shimon Sakaguchi for their discoveries around how we keep our immune system under control
Would a ban on genetic engineering of wildlife hamper conservation?
Some conservation groups are calling for an effective ban on genetic modification, but others say these technologies are crucial for preserving biodiversity
Prepare to enjoy four spectacular supermoons in a row
If you are a fan of the moon, then the next four months will give you something special to watch out for, says Abigail Beall
New Scientist recommends Chris Hadfield’s Final Orbit
The books, TV, games and more that New Scientist staff have enjoyed this week
Do black holes exist and, if not, what have we really been looking at?
Black holes are so strange that physicists have long wondered if they are quite what they seem. Now we are set to find out if they are instead gravastars, fuzzballs or something else entirely
The exceptionally tasty new fermented foods being cooked up in the lab
Fermented foods make up a third of what we eat and were mostly discovered by accident centuries ago. Now a fermentation revolution is promising extraordinary new flavours and novel ways to boost gut health