Food

How I hacked my diet using a continuous blood-glucose monitor.

Scientists and other creators tell us about the developments they’re watching for and the conversations they’ll be starting.

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.