ChemistryHomemade malt is the key to baking the perfect loaf of bread The secret to a perfect, golden loaf (or tasty brew) is an enzyme in malt. And making your own is easy – it just takes some barley grains, water and a bit of patience, says Sam Wong Regulars
CommentThe Eternal Memory review: Poignant film shows memory's many faces Maite Alberdi's moving documentary spotlights Chilean journalist Augusto GÓngora, who helped his country retrieve its identity but lost his to Alzheimer's disease, says Simon IngsCulture