This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American Yesterday somebody ate a $375,000 hamburger ...

The recent Believer Meats shutdown as well as the market slowdown for plant-based meat represent a market reset and not the ...

Researchers in the College of Agriculture, Health and Natural Resources have developed a novel line of bovine embryonic stem cells, which have significant potential for a variety of new innovations, ...

In a kitchen in inner Sydney, chef Kevin Condon is listing the ingredients that go into his signature foie gras dish. Most aren't too striking: garlic, brandy, butter. But one is so rare that it's ...

As urban gardening is only starting to take off in Singapore, science is already well beyond digging in the dirt. It is no secret that food scientists around the world have toyed with the idea of ...

The chicken before me had neither lived nor died, but it did look really tasty. Five stories up, in a sunny event space tucked away in New York City’s Little Italy earlier this month, chefs had been ...

A close look at shoppers’ buying habits reveals that smart grocers can use the meat case to develop loyal customers. By Craig Levitt The meat department is one of the few areas within a store that can ...