Food

Big indoor farms are attracting big investments. But transforming agriculture might depend on putting nanofarms everywhere — maybe even in your home.

Manufactured meat may be safer and better — but first, producers need to get rid of the icky ingredients.

What if your steak came from the greenhouse instead of the slaughterhouse?

“The Rise of Yeast” explains how one fungus altered history.

These startups are brewing up ways to save seafood, turn gas into protein, and make dairy alternatives less gross.

The idea of a restaurant where a machine does the work of human hands made me cringe. Then I tried it.

Can sequencing a vineyard’s microbiome make it possible to reverse engineer a fine wine?

Four big ideas about where food is heading.

Gene editing will make plants hardier and healthier. Hopefully people won’t freak out.

This startup’s founders eat their own kibble—and they plan to feed you someday too.

Two different microbiome tests give me conflicting dietary advice. Only one lets me verify the science behind it.

A new book argues that technology and environmentalism clash. But that’s not a useful way to think about the future.

A $299 microbiome test from DayTwo turns up some counterintuitive dietary advice.

Teleported molecules, custom genomes, and other innovations that will deliver on the technology’s biggest promises.

Companies are using your DNA to customize a diet plan. If it works, it might not be for the reasons advertised.