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The Science of Our Food

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?

How to Grow a Better Tomato: The Case against Heirloom Tomatoes

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

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Making Mushrooms Environmentally Friendly

Can science keep mushroom farmers from stinking up the Commonwealth of Pennsylvania?

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Sausage without the Squeal: Growing Meat inside a Test Tube

A Dutch laboratory tries to produce pork without the pig

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Fiddling with Flavors: Making Healthy Bread Taste Better

Does the secret of flavor lie in the Maillard reaction?

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