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Steelmaking is a major source of emissions. These companies are racing to fix it.
Featured in taste
This robot chef can taste salt with its arm
Robot chefs are becoming more common, but their ability to taste is undercooked.
Why this French hospital serves dying patients wine and caviar
At Clermont-Ferrand University Hospital, end-of-life care is filled with tasty indulgences. And brain research is confirming why that makes for a good ending.
Inside the technicolor factory where Jelly Belly makes its beans
Jelly Belly has mastered making flavors so real they can confound the senses.
Your food could be better if you salted it at the right time
Precision salting is a crucial skill.
Indigenous farmers are ‘rematriating’ centuries-old seeds to plant a movement
Heirloom plants from museums and seed banks are being reconnected with their original tribal stewards for cultural preservation and food security.
The tasty chemicals flavoring the edible cannabis boom
The weed world is starting to crack the “terps” that makes each bud—and edible—unique.
Welcome to invasivorism, the boldest solution to ethical eating yet
Turning invasive species into gourmet meals could blunt environmental and economic costs across the US. But can Americans stomach them? Chefs and biologists are taking a gamble.
Host an unforgettable meal with science and a personal touch
Even if your food isn't great, dinner can still be memorable.
How to eat sustainably without sacrificing your favorite foods
The food system is complicated, but these tips are simple.
