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Food
Chocolate with a Hint of Yuck
Could a new chemical test that quantifies off flavors transform the chocolate industry?
By
Jason Socrates Bardi
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The Revolution Will Not Be Tenderized
We’re more than a decade into the alt-protein revolution. Will meatless beef ever replace the real thing?
By
Andrew Rosenblum
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EXCERPT
Unhinged, Bonkers, and Delicious
These artists are prototyping alternative culinary futures to inspire food production that is more just, biodiverse, and beautiful.
By
Zack Denfeld
,
Cathrine Kramer
and
Emma Conley
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REVIEW
Let Your Gut Be Your Guide
The Zoe dietary app zeroes in on timing and food combinations to maximize wellness.
By
Richard Sprague
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DEBUNKER
The “5-Second Rule”
It’s time for a snack, and you’re holding a piece of buttered toast. Then—damn it!—you drop it. Of course it lands butter side down. You…
By
Natasha Frost
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Taste 2.0 is Here
The discovery of a new taste cell deepens our understanding of this complex and adaptive sensory system.
By
Jason Socrates Bardi
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How to Change Your Mind Over a Glass of Wine
Becoming an expert in anything, whether it’s wine tasting or mathematics, changes the way you perceive the world.
By
Ann-Sophie Barwich
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DEBUNKER
Is There a Link Between Sugar and Hyperactivity?
It’s a phenomenon all too familiar to many parents: An ordinarily calm kid runs amok at the bowling alley, gorging himself on pizza and cola,…
By
Natasha Frost
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REVIEW
Personalized Health Advice Every 60 Seconds
How I hacked my diet using a continuous blood-glucose monitor.
By
Richard Sprague
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7 Big Biotech Ideas for 2019
Scientists and other creators tell us about the developments they’re watching for and the conversations they’ll be starting.
By
Julia Faith Sklar
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