David Weitz and colleagues are collaborating with some of the world's leading chefs to spice up science teaching at Harvard University
Read article: Ready, steady, cook: a fresh take on science teaching
A Harvard course uses food and cooking to teach undergraduates about soft-matter science
Read article: Is it a lab or is it a kitchen?
View on demand: an online lecture presented by Dennis Meredith
Read article: Explaining research: new tricks for new media
Materials scientist Amy Moll believes that researchers have an obligation to educate the general public about their work
Read article: Spreading the word: why science outreach matters
Physics World unveils its choices for top physics books of the year
Read article: Top 10 books for 2010
Bagging a physics prize can bring both pleasures and pitfalls
Read article: Gongs away
Report says countries in Asia are beginning to equal the US
Read article: US loses status as a ‘colossus of science’
Robert P Crease on why one New York school has produced seven Nobel-prize winners
Read article: Bronx physics
Nobel-prize winner confirmed as Obama's associate director for science
Read article: Carl Wieman accepts White House science post
Human foibles may drastically reduce scientific quality
Read article: Peer review highly sensitive to poor refereeing, claim researchers
