Sarah Wells

Sarah Wells is a Boston-based Innovation reporter at Inverse covering all things technological from emotional robots to the strange world of machine learning and quantum computing. She also writes Inverse's "Check, Please!" food column which explores some of food science's most pervasive myths and uses chemistry, biology, and physics to debunk them. In addition to her work at Inverse, Sarah is also a freelance journalist and has had her work published in places like Undark, Popular Mechanics, Gizmodo, Motherboard, and PBS Space Time, among others.

Sarah earned her M.S. in science journalism from Boston University in 2018 and was awarded SciShortForm's "Top Pick" blog and honorable mention in 2019. She is also a member of the National Association of Science Writers.

When not poring through scientific papers or calling up researchers, she enjoys playing tennis and biking with her husband as well as unwinding with baking and podcasts. (Photo credit: Marshall Chen)

Check, Please!

Is raw cookie dough safe? A food scientist reveals the best way to eat it

Raw cookie dough is a delicious reward for home bakers everywhere, but how dangerous is it to eat? A food safety scientist explains the risk and safe options.

extra flavor
flyboys

Look: Lasers help scientists finally solve Jurassic flight mystery

Move aside flyboys, this pterosaur is ready to tear up the skies.

Check, Please!

Why is pumpkin spice so popular? Scent scientists explain the hype

Starbuck's pumpkin spice latte (or PSL) is an undeniable favorite. The drink's scent and nostalgia are equally as important as taste — and scientists explain why.

pick your brain

"Brain prints" reveal how your mind changes over time

Scientists have just learned more about a new, unique biometric: the brain print. Like a fingerprint, neural patterns reveal we all have unique brains.

Check, Please!

Can you drink too much water? A hydration scientist explains the myth

“If you catch yourself going to the bathroom every 15 to 20 minutes, you’re overdoing it.”

doctor's in
snail mail
Check, Please!

Scientists reveal the true danger of eating too many carrots

Strange as it seems, eating too many carrots or other beta-carotene containing foods really can turn your skin orange. Scientists explain what to look out for.

Future of Health

Covid-19 exposed the one huge reason doctors remain so crucial in the era of A.I.

Medicine is being increasingly performed by robots and smart apps, but this "sexy new technology" may have just as many downsides and benefits.

new physics
Check, please!

Is reheating coffee bad for you? A scientist reveals the pros and cons

We're all guilty of letting our coffees go cold now and again, but does that mean we should just throw it out? A chemist explains the science of reheating.

dinner's ready!

Scientists role play as Neanderthals to discover a dietary secret

Spanish researchers have recreated Neanderthal hunting techniques to better understand how they hunted prey at night and what impact it had on their diets.

Check, Please!

Are hot dogs bad for you? The truth behind the controversial report

A study looked at over 5,000 foods to determine how they might positively or negatively impact health and the environment. The news isn't good for hot dogs.

don't call it a comeback

After 10,000 years of extinction, this is when woolly mammoths will walk the Earth again

A new biotechnology company, Colossal, wants to bring back the mammoth in just six years. But moving this quickly could have more consequences than benefits.

slip-and-slide
Tasty lamps
shine on

Chemists use a novel hack to invent better chocolate

The delicious chemistry of chocolate is often exact and tedious, but scientists have just created a shortcut to achieve beautiful chocolate in record time.

Check, please!

Are brown eggs healthier? Science debunks a pervasive myth

You may have always heard that brown eggs are healthier than white, but egg scientists disagree and say these eggs have essentially the same nutritional value.

Cup 'o joe