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When to Stop and Choose: The Secretary Problem

The secretary problem asks how to maximize the chance of picking the very best candidate when you must decide on each one on the spot. This article explains its rules, why the answ

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Business administration

How to Maximize Market Opportunities Through PEST Analysis

Systematically analyzing a company's external environment is very important when developing a business strategy. One widely used tool for analyzing this external environment is PES

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Film & media

The Camera That Follows Without a Shake: The Steadicam

The Steadicam is a body-worn camera stabilizer that keeps the operator's movements from reaching the camera. We look at how it was born, the structure and principles that tame the

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Robotics

Machines That Move With Soft Bodies: Soft Robotics

Soft robotics builds robots from flexible materials such as rubber and silicone, taking inspiration from creatures like the octopus and the elephant's trunk. This article covers ho

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Food & nutrition

Eating by the Body Clock: Chrononutrition

Chrononutrition is the study and practice of aligning meal timing and patterns with the body’s circadian clock to understand the effects of nutrition. This article explains its con

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Information technology

Slowing Down Faster Than Hardware Speeds Up: Wirth’s Law

Wirth’s Law is the rule of thumb that software gets slower faster than hardware gets faster. This piece covers where it came from, why software keeps getting heavier, examples arou

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Economics

Saving More, Using More: The Jevons Paradox

The Jevons paradox is the phenomenon in which improving the efficiency of resource use ends up increasing total consumption. This piece covers its origins in Jevons’s The Coal Ques

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Film & media

When Sound Leads or Lingers: J-Cut and L-Cut

Why do some dialogue scenes feel so natural? This article explains the split edit, which cuts picture and sound at different moments, and the difference between the J-cut, where so

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Food & nutrition

Why Leftover Rice Hardens: Starch Retrogradation

Fresh rice turns hard in the fridge, and bread grows crumbly over days—because of starch retrogradation. This article explains gelatinization and retrogradation, the conditions tha