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From the genetics of tomatoes to building meat and stomachs in the lab, a look at the stuff we stuff ourselves with. How is science trying to improve our food, and how it tastes?
April 7, 2009 |
Features
The product of archaic breeding strategies, heirloom tomatoes are hardly diverse and are no more "natural" than grocery-store varieties. New studies promise to restore their lost, healthy genes
Features
Can science keep mushroom farmers from stinking up the Commonwealth of Pennsylvania?
Features
A Dutch laboratory tries to produce pork without the pig
Features
Does the secret of flavor lie in the Maillard reaction?
NASA has come a long way from Tang and toothpaste-like chow, but even with more Earthlike vittles, spicy food seems to be a favorite of taste bud-challenged space station crews
Do vegetables lose their nutritional value when heated?
The same colorants that are in your blue jeans may also be in your M&Ms
Will India's sweet tooth be enough to get dead insects out of our chocolate?
What can computational fluid dynamics teach us about the biggest gap in the science of nutrition?
In the wake of the deadly salmonella outbreak, a look at technologies being developed in the lab to protect us against future eruptions
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