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Close-up of the open crumb and golden crust of a loaf of bread.Food and dining · Oct 26, 2026Kefir, yoghurt, sourdough: what fermentation really changesBacteria, yeasts, kefir grains and live cultures: how these foods are transformed, and why fermented does not necessarily mean probiotic.Power lines cross a landscape beneath a dark sky.Europe · Oct 26, 2026After Storm Austen, power is gradually returning: what the latest figures showFrom around 72,000 households without power on Saturday to some 40,000 on Sunday evening, repairs are progressing in north-western France. Disruption persists in some areas.The tops of winemaking vats at the Calvet-Thunevin winery in Maury.Food and dining · Oct 26, 2026Maury: what fortification changes in a natural sweet wineThe appellation, recognised in 1936, celebrates its 90th anniversary. Fortification, grape sugar and ageing help explain its sweet wines and distinguish them from dry reds.A gloved hand holds electric secateurs around a leafy branch.Nature and environment · Oct 26, 2026Autumn garden: why you don’t need to cut everything back before winterA bare-looking plant may still be alive, while dry stems provide shelter. The right time to prune depends on the species and the plant’s condition.An open cardboard box containing brown eggs and one white egg.Health · Oct 26, 2026Eggs: why freshness alone is not enough to rule out the risk of salmonellaAn intact shell does not guarantee the absence of bacteria. Health advice covers storage, hygiene, cooking and raw preparations.Natural history illustration of a pike swimming beneath water lilies.Nature and environment · Oct 26, 2026Pike: understanding a predator through the habitats it usesThe pike’s shape explains its ambush-hunting style. Its reproduction also highlights the importance of aquatic vegetation, floodplains and links between aquatic environments.A jellyfish with purple patterns stands out against the blue water of an aquarium.Nature and environment · Oct 26, 2026Winter time: beneath the sea, animals follow different clocksOur clocks change, but the ocean does not. Yet fish, plankton and corals set their activity by the light, the tides, the Moon and the seasons.Brown-skinned cassava roots piled on a market stall.Food and dining · Oct 26, 2026Cassava: understanding the transformations behind the ingredientFrom the root to attiéké, preparation methods change the product. A book by Bernard Laurance invites readers to explore this culinary diversity.A common pipistrelle with its wings folded against a brick wall.Nature and environment · Oct 25, 2026Pipistrelle: insects to hunt and roosts to protectThe common pipistrelle also lives in the façades of buildings in Luxembourg. Its role as an insect hunter deserves more than a single figure: habitats, diet and precautions around roosts.Four pieces of white sugar, one resting on a spoon, against a black background.Health · Oct 25, 2026Sugar and antibiotics: what a study of transplant patients showsHigher sugar consumption was associated with lower bacterial diversity while taking antibiotics. This finding in patients with blood cancer calls for clinical trials.A butternut squash cut in half on a chopping board, showing its flesh and seeds.Food and dining · Oct 25, 2026Autumn squash: how to choose it, store it and vary your recipesPumpkin, red kuri squash or butternut: a few pointers on buying the right amount, moving beyond soup and keeping decorative squash off the menu.A pair of swimming goggles on a white background.Travel · Oct 25, 2026Point d’Eau in La Louvière: tickets, opening times and a family day outSwimming, water games or relaxation: tickets and opening times vary by area. 2026 prices, supervision of children and access information to help you plan a visit.
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