chemistry

Roasting meat sets off a cascade of chemical reactions. You can use these reactions to your advantage when you make gravy.

Given the table’s importance, one might be forgiven for thinking that the ordering of the elements were no longer subject to debate. However, two scientists in Moscow, Russia, have recently published a proposal for a new order.

Emmanuelle Charpentier is director at the Max Planck Institute for Infection Biology in Germany and Jennifer Doudna is professor of biochemistry at the University of California, Berkeley.