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


Making Mushrooms Environmentally Friendly

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


Sausage without the Squeal: Growing Meat inside a Test Tube

A Dutch laboratory tries to produce pork without the pig


Fiddling with Flavors: Making Healthy Bread Taste Better

Does the secret of flavor lie in the Maillard reaction?


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