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 Cosmos Magazine The heat beneath our feetFor far too long it’s been overlooked, but geothermal energy from naturally radioactive hot rocks represents an abundant energy source right in our backyard.  Cosmic rouletteAs physicists around the world are staking the lot on the Large Hadron Collider, we review the odds of success.  Silent springDeep in the radioactive bowels of the smashed Chernobyl reactor, a strange new lifeform is blooming.  The coming famineWhat's even scarier than global warming? Julian Cribb argues that feeding the global appetite in an overpopulated, affluent and resource-scarce world could be the scientific challenge of the era.  Next stop: MarsWhat will it take to plant booted feet on Martian soil? And what will it take to keep them there indefinitely? We set our sights on the Red Planet.  Six things you didn't know about human missions to MarsWhy the first astronauts to Mars may never come back, why a Martian colony is unlikely to revolt against Earth and more...  The hunt for HIVAs a strange immune disorder threatened to reach epidemic proportions, virologist Luc Montagnier sought to uncover its cause.  Fusion 2.0Fusion could one day generate limitless cheap energy from little more than water, while emitting no greenhouse gases. We look at its promise as the ultimate power panacea for a warming world.  The science of cosmeticsThe beauty industry makes some wild, and seemingly scientific, claims about anti-ageing products. But how do they hold up under the harsh light of science?  The real Sherlock HolmesWas Sherlock Holmes the original forensic scientist? Cosmos investigates the evidence.  The science of good and evilCognitive psychology, evolutionary biology and game theory are offering fresh insights into one of the most perplexing of human capacities: morality. Tim Dean explores the science.  Bones of contentionThe controversy over the status of the 'hobbit' continues. Cosmos looks on as two teams of spirited scientists try to settle things once and for all.  Culinary alchemyScience-savvy chefs are bringing a new standard of experimentation and precision into the kitchen. We get a taste of what this means for the future of food.  The problem with physicsPhysics has become obsessed with strings, branes and multiple dimensions, yet the big questions remain fundamentally unanswered. Has the time come to admit these wild conjectures have failed, and move on? 
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