Texture is the final frontier of food science

Tweaking texture could give us healthy versions of our favorite junk foods—and that's just the beginning

By Kendra Pierre-Louis
February 13, 2017

Latest

Last week in tech: Google’s Pixel 4, Fortnite’s apocalypse, and space pajamas
Collapsible water bottles to toss in your bag
High-quality cutting boards for every cook
The best reusable straws for sipping your smoothie
These ancient trilobites are forever frozen in a conga line
An immersion blender could change the way you eat fruits and veggies. Here are the best.
Inexpensive, all-purpose microphones for home recording
Want extra elegance? Want to reduce waste? Consider a pepper mill.
Smokeless grills that don’t require backyards