How exactly do you get all those dazzling lights in the sky at New Years, and are they bad for the environment? Let’s look at the science of fireworks.

Why do we get brain freezes? And why is some ice cream all hot air? The chemistry of ice cream is surprisingly complicated but Jacinta Bowler, a science journalist at Cosmos, is here to help explain the coolest facts about ice cream and why this summer treat tastes so good!

As the festive season gets underway, Cosmos science journalist Petra Stock investigates the science behind five sensory experiences. Petra Stock has a Bachelor of Engineering and a Master of Journalism, both from the University of Melbourne. While she loves writing about new technologies (robots, digital platforms), Petra is nostalgic for the retro kind (letters, cassette tapes).

🐙 From their origins over 500 million years ago to their brainy arms, we’re suckers for the science of cephalopods. Let’s dive into the science behind what makes octopuses one of the most iconic ocean dwelling organisms to exist!  👩‍🔬 Imma Perfetto is a journalist at Cosmos Magazine and has a Bachelor of science and honours in Science Communication.

Today we’ll be stretching our imaginations to the farthest reaches of space to learn more about how our Universe is evolving.  Evrim Yazgin is a Cosmos journalist with a Masters in Physics from the University of Melbourne. His love of science fiction has spurred an interest in all things flux capacitor to quantum-time-antimatter-inverters.

Why do we need to turn our phones onto flight mode on an airplane? And are phones listening to us to sell better ads? Considering we have a device with almost all the answers at our fingertips, we sure do have a lot of questions about the space age computer we use to make calls. Jacinta Bowler, a science journalist at Cosmos, is looking into our favourite pieces of tech to hate – the smartphone. 

Name another species more universally beloved than the domestic dog 🐶 Let’s dig into the science behind what makes man’s best friend the incredible animals they are today. Imma Perfetto is a journalist at Cosmos Magazine and has a Bachelor of science and honours in Science Communication.

As the silly season approaches, Cosmos journalist Ellen Phiddian spills the science on how to enjoy the perfect glass of bubbly, from the ideal glassware, exact temperature and achieving the perfect pop.

Unless you’re being actively stung by one, it’s not hard to love bees. They pollenate our food, do little waggle dances and give us honey. But they’re also incredibly helpful for science.  Jacinta Bowler, a science journalist at Cosmos, is looking into the weird (and cute) ways bees have ended up as scientist’s lab rats.

Today we’ll be diving into Earth’s deep past to find out how and when the first animals left the primordial oceans to walk on land 🌏 Evrim Yazgin is a Cosmos journalist with a Masters in Physics from the University of Melbourne. His love of palaeontology has burned since he was three and, fun fact: his name means “evolution” in Turkish! The joys of being a biologist’s son.

A primer on why sunscreen is a medicine, what’s in it, and why it’s sticky, by ex-chemist and current solvent-enthusiast Ellen Phiddian. Ellen Phiddian is a science journalist at Cosmos. She has a BSc (Honours) in chemistry and science communication, and an MSc in science communication, both from the Australian National University.

Bananas are a beloved by a bunch of us the world over, but will they go extinct on us? Will eating too many kill you? And are banana peels really that slippery?  Imma Perfetto is a journalist at Cosmos Magazine and has an honours degree in Science Communication.

This episode is looking into the surprisingly complex world of coffee cups. Are they recyclable? Is it better to just chuck them in the bin? Are bioplastics actually better for the planet? Jacinta Bowler, a science journalist at Cosmos, is your guide to the many questions surrounding those convenient little coffee carriers. 

Hay fever sufferers have been warned to brace themselves for a severe allergy season as the weather warms up. Join Cosmos Science journalist Matthew Agius to find out all you need to know about hay fever and what happens during an allergic response.

Lunar lunacy, celestial water, but not enough cheese! Our Moon is a magnet for stories – Join Matt Agius as he looks at the science behind the superstitions.

Today we're focussing on lightning – what exactly is that flash, where does it happen, what are the odds of it hitting me and can we untangle the shocking myths from the dazzling truths? Clare Kenyon has her fingers in so many science pies, she’s running out of flavours. With a background in astrophysics and dabblings in maths, geology, music and criminology – just to name a few – she’s constantly distracted by the next new shiny thing – especially when it’s space-bound. An ex-high school teacher and Superstar of STEM, she’s particularly passionate about plain-speaking science and women in STEM.

Today we will be wrapping our heads around the physics of temperature to work out why things get hot, and just how cold they can get.  Evrim Yazgin is a Cosmos journalist with a Masters in Physics from the University of Melbourne. His love of science fiction has spurred an interest in all things flux capacitor to quantum-time-antimatter-inverters.

Halloween is all about leaning into our fears and getting carried away with our superstitions. But is it possible to take things too far? Cosmos science journalist Petra Stock investigates the fallout from Halloween fun. Petra Stock has a Bachelor of Engineering and a Master of Journalism, both from the University of Melbourne. While she loves writing about new technologies (robots, digital platforms), Petra is nostalgic for the retro kind (letters, cassette tapes).

With Halloween just around the corner, we're talking all things glow sticks! What makes glow sticks glow, and what does it have to do with ocean bacteria? Let's take a look at the science of chemiluminescence. Ellen Phiddian is a science journalist at Cosmos. She has a BSc (Honours) in chemistry and science communication, and an MSc in science communication, both from the Australian National University.

Birds make an incredible cacophony of sound early morning, but why do they do it?  Imma Perfetto is a journalist at Cosmos Magazine and has an honours degree in Science Communication.

Hiccups are bizarre. Why do we get them? And do any of the cures actually work? Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis, Friends at the Table, and just about any audiodrama.

She’s the disco dolly that’s more than 60 years old, stands shorter than a ruler and who’s had more than 200 different careers. But this tiny doll has been troubling adults and researchers for decades. In this episode, we take a deep dive into the controversies and concerns about Barbie’s body shape, gender stereotyping, and ...spying on children? Petra Stock has a Bachelor of Engineering and a Master of Journalism, both from the University of Melbourne. Like Barbie, she’s worked as a Renewable Energy Engineer, an Environmental Advocate and a Journalist. While she loves writing about new technologies (robots, digital platforms), Petra is nostalgic for the retro kind (letters, cassette tapes).

This week we’re looking at heart disease’s arch nemesis – salt and sugar. But salt and sugar aren’t just delicious villains in a movie - they’ve got their own story to tell. In this episode we’ll find out whether our love of sugar and salt is hardwired into out brain, if MSG is actually bad for you, and why it is so hard to analyse the flavour of soy sauce. Jacinta is an enthusiastic tourist in all things science, has a background in microbiology and spends most of their spare time making and eating baked goods.

The Sun shines, your calculator works, your Tesla charges, and your house’s battery starts to fill up on stored energy. Meanwhile, up in space, the James Webb Space Telescope collects enough solar light to give it the power it needs to peer into space…   Today, Clare Kenyon talks all things solar panels - how do they work and exactly what shiny new things are coming sometime to a rooftop near you?

Caffeine is the fuel that gets us through our day, but what is it, how does it really work and is it possibly not a good thing? Today, Matt buzzes about the drug that many of us can’t get through a day without.

There’s a chance that you or someone you know has considered cosmetic injectables to change some aspect their appearance. But what are they and how do they work? Let’s cut into the science behind botox, fillers, and lipolytic injections. Imma Perfetto is a journalist at Cosmos Magazine and has an honours degree in Science Communication.

Today we will be traveling back to the time of the dinosaurs to get a picture of how these magnificent beasts evolved and what eventually happened to them. Evrim Yazgin is a Cosmos journalist with a Masters in Physics from the University of Melbourne. His love of palaeontology has burned since he was three and, fun fact: his name means “evolution” in Turkish! The joys of being a biologist’s son.

The little stickers on pieces of fruit are everywhere and are one of modern life's irritations or delights depending on your perspective. Here’s some cherry-picked info about fruit stickers. Petra Stock has a Bachelor of Environmental Engineering and a Masters in Journalism, both from the University of Melbourne. Before becoming a journalist, she planned wind farms, researched climate solutions, and assessed environmental and heritage impacts. While she loves writing about new technologies (robots, digital platforms) she’s also nostalgic for the retro kind (letters, cassette tapes, floppy disks).

This week we’re diving into the deliciously gross world of cheese. How old is the oldest cheese? Why does it smell so bad? And why are most of your favourite cheeses probably actually your favourite moulds? Jacinta is an enthusiastic tourist in all things science, as well as a lactose-intolerant cheese fiend with a background in microbiology.

What do we know about our clothes – and what do we think we know? Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis, Friends at the Table, and just about any audiodrama.

What is all the stuff in the universe made of? And, for that matter, (pardon the pun) what keeps everything moving, burning, sticking together, blowing apart? The answer is to be found in the hodgepodge assortment known as the Standard Model of Particle Physics. Evrim Yazgin is a Cosmos journalist with a Masters in Physics from the University of Melbourne. His love of science fiction has spurred an interest in all things flux capacitor to quantum-time-antimatter-inverters. 

Many of us have stared at the packaging of a skincare product, wondering what that strange chemical word actually does. So here are a few of the most common active ingredients and what they do to your skin. Imma Perfetto is a journalist at Cosmos Magazine and has an honours degree in Science Communication.

Have you ever been sitting at your desk, minding your own business when out of nowhere a tune bubbles into your brain? So what does science say about earworms? Where they come from and is there any cure? Matthew Agius became a science journalist to share his passion for how the sciences impact our everyday lives. Because he also knows a bit about history, sports and pop culture, he'll happily help out your quiz team in exchange for beer or hot chippies.

Is it really possible to catch a yawn? Why do we do it, anyway? I’ve discovered that it’s actually pretty tricky to nail down answers to those things. It seems that, even though it’s something that most creatures with mouths do, there aren’t that many scientists who are desperate to uncover the secrets of yawning. But let’s explore what science does know… Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis, Friends at the Table, and just about any audiodrama.

The Science Briefing is a brand new podcast about the science of everything and your new go-to podcast for your snapshot of science news. Hosted by Dr Sophie Calabretto and featuring journalists from Cosmos Magazine, The Science Briefing brings you the latest research in technology, health, climate, physics, artificial intelligence, space and much more. New episodes every Tuesday and Thursday. Download the LiSNTR app and search The Science Briefing to listen for free.

Strap yourselves in: Today we will be looking at how Einstein’s most famous theory and equation lead to accelerating objects gaining mass. Or do they? Plus, luminous cows - trust us on that one. Evrim Yazgin is a Cosmos journalist with an MSc in Physics from the University of Melbourne. His love of science fiction has spurred an interest in all things flux capacitor to quantum-time-antimatter-inverters.

We’ve all been given the advice to avoid mixing alcohol and antibiotics, though whether it’s been heeded is another story. Let’s distil the science behind how alcohol and antibiotics interact in the body. Imma Perfetto is a journalist at Cosmos Magazine and has an honours degree in Science Communication.

This episode looks at some of the mysteries of the number pi – approximated as 22 divided by 7 (22/7 or 22 July is celebrated as Pi Approximation Day), or roughly 3.14. What is pi, what makes it so special, and why does it turn up in some unexpected places? Matilda is a science journalist at the Royal Institution of Australia’s Cosmos Magazine with a background in bioethics and microbiology.

You drink it, you wash in it – but what exactly is in tapwater, and why does it taste different in different places? Plus why you should NEVER drink pure water Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis, Friends at the Table, and just about any audiodrama.

The delightful field of Oreology studies the fluid physics of the creme inside Oreo cookies – how it deforms, flows, and ultimately fractures, leading to separation of the cookie into two pieces. Imma Perfetto is a journalist at Cosmos Magazine and has an honours degree in Science Communication. 

How many basketballs can you fit in the Sun? And how do we understand really really big numbers? Today we will be calculating the true size of the giant ball of gas in the centre of our Solar System in an exercise in numbers and orders of magnitude. Evrim Yazgin is a Cosmos journalist with an MSc in Physics from the University of Melbourne. His love of science fiction has spurred an interest in all things flux capacitor to quantum-time-antimatter-inverters.

Are you a fan or foe of popping candy? Do you enjoy the way it tingles and crackles, or does it put you off? Whether or not you’ll have the lolly again, it’s hard to deny the feeling the first time popping candy hits your tongue. How many other foods cause such a racket when they get to your mouth? So, how does this novelty lolly work, and is it bad for us? Well, it’s pretty much entirely sugar – so make your own judgement about whether you want to have it for dinner. But scientifically, popping candy is explosively exciting. Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis,Friends at the Table, and just about any audiodrama.

If you’re living in southern Australia, you’re probably in no doubt that winter is coming. Temperatures are dropping, the days are getting shorter, and our minds are increasingly occupied with thoughts of hot chocolates, wood fires and blankets. Or maybe that’s just us. We’re heading towards the winter solstice – the shortest day of the year – on the 21st of June 2022. The summer solstice in December is feeling pretty far away. But have you ever wondered exactly what a solstice is and why it happens? Matilda is a science writer at the Royal Institution of Australia’s Cosmos Magazine with a background in bioethics and microbiology.

In today's episode, we look at the recently launched telescope, and its pioneering gaze back into the birth of our universe. Amalyah Hart is a science journalist at the Royal Institution’s Cosmos Magazine. She has a degree in archaeology and anthropology and a masters in journalism.  

Antibiotic resistance could have us heading for a post-antibiotic era where common infections and minor injuries become terrifying enemies. How did we get here, and what’s at stake? Imma Perfetto is a journalist at Cosmos magazine and has an honours degree in science communication.

This episode looks at the science of hair – what is it made of, why does it come in different shapes, and why does it go grey when we get older? Matilda is a science writer at the Royal Institution of Australia’s Cosmos Magazine with a background in bioethics and microbiology. Special thanks to Kay Fitzgerald from Sinclair Dermatology for their help with this episode.

Today we are turning up the heat on the humble sausage sizzle: what’s in the sausage, what goes around it, and why we cook them. Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis,Friends at the Table, and just about any audiodrama.

Today we're finding out about cryogenics: whether you can actually freeze a human body and then bring that person back to life.  Amalyah Hart is a science journalist at the Royal Institution’s Cosmos Magazine. She has a degree in archaeology and anthropology and a masters in journalism.  

We’ve all heard about coral bleaching, but do you know what’s actually happening to coral when it turns white? Let’s dive a little deeper into the science behind coral bleaching. Imma Perfetto is a journalist at Cosmos magazine and has an honours degree in science communication.

This episode looks at the science of not smelling – from deodorant to the skin microbiome. Matilda is a science writer at the Royal Institution of Australia’s Cosmos Magazine with a background in bioethics and microbiology. 

Soil carbon sequestration has been hailed as a solution to the climate crisis. Can it really live up to the hype? Ellen Phiddian worked in science outreach before deciding to become, in her grandmother's words, "one of those whizz-bang science journalists". With a background in chemistry, she's particularly interested in renewable energy, catalysts, and deciphering the ingredients on food packages. Her favourite podcasts are Wardrobe Crisis,Friends at the Table, and just about any audiodrama.