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{{newreview
|author=James Honeyborne and Mark Brownlow
|title=Blue Planet II
|rating=4.5
|genre=Animals and Wildlife
|summary=You may well remember when the sticking of a number '2' after a film title was suggesting something of prestige - that the first film had been so good it was fully justified to have something more. That has hardly been proven correct, but it has until recently almost been confined to cinema - you barely got a TV series worthy of a numbered sequel, and never in the world of non-fiction. If someone has made a nature series about, say, Alaska (and boy aren't there are a lot of those these days) and wants to make another, why she just makes another - nothing would justify the numeral. But some nature programmes do have the prestige, the energy and the heft to demand follow ups. And after five years in the making, the BBC's ''Blue Planet'' series has delivered a second helping.
|amazonuk=<amazonuk>1849909679</amazonuk>
}}
{{newreview
|author= Harry Leslie Smith
|summary=16 year old Kenzie Mitchell, otherwise known as K-Boy, thinks his every dream has come true when he's wins the chance to attend a top gaming tournament at Sensia HQ on a remote tropical island. The contestants are flown in on their own private jet and transferred by limo to the swankiest of hotels. It all seems too good to be true – which of course it is. Within hours, events start to take a sinister turn. Kenzie wakes in the night unable to see and one by one his other senses – touch, hearing, smell and taste – flicker in and out. And he's not on his own. It's happening to the other contestants too, sometimes with fatal consequences. Kenzie wants to believe it isn't really happening. He wants to believe it's just a really good virtual reality game. But with Sensia in control, the line between realities has almost entirely disappeared.
|amazonuk=<amazonuk>1781127336</amazonuk>
}}
{{newreview
|author=Marty Jopson
|title=The Science of Food: An exploration of what we eat and how we cook
|rating=4
|genre=Cookery
|summary=I've always believed that if you understood ''why'' something worked in a particular way it was very easy to remember ''how'' it worked and what you needed to do. The food we eat is no exception to this rule and ''The One Show'' resident scientist Marty Jopson has undertaken to explain how things work in the kitchen - and he covers everything from the type of knives we use through to the food of the future. Best of all, he does it in language that even a science illiterate like me can understand.
|amazonuk=<amazonuk>1782438386</amazonuk>
}}