Featured by Paul Adams
The Violent Beauty Of Carnivorous Plants
A new book celebrates flesh-eating flora.
Concept: Artificial Organisms That Wiggle As You Eat Them
Artist Minsu Kim introduces synthetic biology to contemporary gastronomy.
Video: Rice Puffs Explode From A Giant Cannon
New York's Museum of Food and Drink unveils its first exhibit, with a bang.
A Cocktail Scientist Debunks Myths About Ice Cubes
The cold, hard facts
Envisioning A Future Of Custom-Grown Meat
"Today's special meat is a chop of Grévy's zebra flank, fresh out of the exercise amplifier and seared in giant squid fat."
What Chefs David Chang And Traci Des Jardins Think Of Space Food
Verdict: "Some very questionable flavor profiles"
Green Dragon Drink: The Chemistry of Nitrous-Powered, Pot-Infused Liquor
How one New York bartender fused alcohol and marijuana forever
Watch Raspberries Shatter In Slow Motion
A dramatic way to garnish
An Inhalable Tornado Of Whisky
Tickets are available now.
It’s Unlikely That You Have Ever Really Eaten Snapper Sashimi
DNA testing of retail seafood finds that fish fraud is rampant around the nation.