More light, more sun, May brings gardeners the promise of an endless summer

Get sowing – summer squash, sweet peas, calendula, tagetes, peas, salad – and enjoy this special time of year

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Why seaweed is a secret weapon in the kitchen

Try replacing pasta with sheets of boiled kelp in a lasagne; or make kombu dashi, a simple Japanese stock, to add an umami boost to soups and stews

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Keep on running with this smart sport tech

Five of the best aids for athletes, from sophisticated monitors and tracking apps to shoes that promise to boost your performance

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The Da Vinci mystery: why is his $450m masterpiece really being kept under wraps?

When the unveiling of the long-lost Salvator Mundi was cancelled last month, there were cries of fake. But is there more to the controversy surrounding the world’s most expensive painting?

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Get stuck in: four healing honey recipes

Maximise honey’s medicinal properties with these easy ideas, from breakfast to snacks and a bedtime drink

From coughs to cakes: why honey is the bee’s knees

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From coughs to cakes: why honey is the bee’s knees

Honey should be your first line of treatment for a cough – but don’t just reach for it when you have the sniffles. Sourced everywhere from Zambian forests to Irish meadows and London rooftops, there is a flavour to suit everyone

Get stuck in: four healing honey recipes

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Sexy selfies may be lucrative – but they won’t overthrow the patriarchy

A study of #hot tags on Instagram says it’s about women maximising their lot, but nudity is about control by men

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Poor sleep makes people pile on the pounds, study finds

Disrupted sleep alters metabolism and boosts body’s ability to store fat, data shows

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We can’t look away: the guilt-inducing spectacle of outdoor fitness

What is it that stirs agitation when we witness displays of athletic pride? Is it simply that we feel guilty for not exercising?

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Raymond Blanc: three books that taught me how to cook

Chef Raymond Blanc arrived in Britain 45 years ago with no English and no idea how to cook. But he quickly learned both – thanks to these three chefs …

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