Chemistry
Can science explain why some drinks and foods are a perfect match?
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Sam Wong is an assistant news editor responsible for commissioning environment, biology and archaeology stories. Since joining New Scientist in 2015, his contributions have included a regular science of cooking column, the Science with Sam video series and setting cryptic crosswords. He has a degree in natural sciences from the University of Cambridge and a MSc in science communication from Imperial College London. He has also written science stories for The Guardian, Nature and Mosaic. His favourite subjects include food, drugs and animals.
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