Tasting a lab-grown chicken nugget

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

The basics of synthetic meat

Lab-grown meat companies promise to remove animal slaughter from the production process. But they have run into a few road bumps along the way.

How synthetic meat is made

The future of meat is cheaper, faster, and more environmentally friendly—it will also be grown in a lab. This three-minute video breaks down how exactly lab-grown meat is made.

How healthy is lab-grown meat?

While meat-less meat options like Beyond and Impossible burgers are known for being the environmentally-friendly alternative to real meat, it’s important to also consider their impact on human health. Health benefits of these meat alternatives...

Biotech is trying to boost drug production efficiency—using chicken eggs

A company called Neion Bio is genetically engineering birds in a bid to produce medical compounds, a herculean task that scientists have struggled with for decades. The US FDA has approved only one chicken-derived drug in the past—an expensive treatment for a rare liver disorder. (Some users may encounter a paywall.)

Restaurants are ramping up chicken dishes in 'The Great Chickening,' an industry-wide move toward chicken and away from beef.

McDonald's releases a new adult Happy Meal

Some McDonald's restaurants in Ohio began a nostalgic campaign in late 2023, reviving chicken nugget-style doll toys famous in adult-themed Happy Meals over a quarter-century before. The company collaborated with artist Kerwin Frost to create the toys. Read more and see photos here.

In 2026, researchers at the University of Minnesota created the world's first synthetic cell—a cell made from non-living chemical components—that can eat, grow, divide, and compete with other cells for resources.

Scientists have created a cell from scratch—called a SpudCell—proof-of-concept work that a lab-made cell can feed, grow, and replicate like a natural cell.

Pig organ transplants are apparently kosher—you just can’t eat them

Science writer Mary Roach speaks with journalist Terry Gross about her latest book, “Replaceable You: Adventures in Human Anatomy” and discusses topics including why pig organs have become of such interest and what religious leaders have told her about pig organs and compliance with Jewish dietary law.

Finding the way home through flavor

In the fall of 1996, 9-year-old Alvin Chang rushed into his family's kitchen to find his grandmother making his absolute favorite dish: kimchi. This interactive story follows Chang's yearslong attempt to recreate the flavor from his childhood home.

Play food science trivia along with a former state trivia champion

From limitations in panda taste receptors and a surprising food that has been forged into diamonds to the origins of chili pepper heat and the Maillard reaction, test your knowledge during a game of Super Food Science Excellence Trivia Blowout.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

The new phenomenon of 15-minute lab-grown diamonds

In 2024, scientists developed a groundbreaking method to create diamonds at normal room temperature and pressure. This efficient and simple process contrasts with the traditional high-pressure, high-temperature method. While limitations still exist, such as minuscule sizes, this discovery moves us toward an exciting new era in diamond synthesis. Check out the article for further information about how diamonds are made.

Health food broke into the mainstream by the 1980s

A 1984 New York Times story noted that Americans were eating less red meat than a decade prior, and that, in general, the country was “talking, thinking and worrying about what they eat to a degree unique in the nation's history.” The feature then details foods that were then considered bizarre: whole-grain muffins, hummus, and a variety of vegetarian dishes. (Some readers may experience a paywall.)

NASA funded research into creating pizza with a 3D printer

The agency awarded a contract for the development of devices that can create edible structures from long-lasting dry powders when mixed with liquids or pastes. By delaying this integration until the time of consumption, food could last longer than the current six-month expiration of freeze-dried meals for Mars expeditions.

GMOs sound scary, but you eat them every day

Why are GMOs bad? They aren't. We've been eating them for decades with no ill effects, which makes sense, because a genetically modified organism is simply an organism, like every other organism, produces hundreds of thousands of proteins, but one or two of them are proteins that were chosen specifically by humans. Watch this 11-minute video for more.

Meet six commercially available synbio products

An article exploring the science behind synbio products currently on the market, and projecting the products that can be expected over the next 10 years.

Watch the iterative process of successfully printing a slice of vegan cheesecake

3D printing food requires integrating ingredients with a variety of properties, which may not all resist the physical stress of stacking. This means successful 3D printing of food may require rethinking how ingredients are layered and modifying ratios of each, potentially sacrificing taste for structural integrity.

What it's like to stage in an award-winning kitchen

This video goes behind the scenes with chef Geoff Kie's stage (essentially a short internship) with nominee Crystal Wahpepah at her restaurant in Oakland. Kie learns practical skills from Wahpepah, but also discusses how the stage helped him understand the restaurant's role in the community—and how he might bring those lessons back to his own kitchen.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Alpha-gal allergy is a problem for red meat lovers, and that same alpha-gal sugar is an issue for xenotransplants, too—since it's present in pigs, human bodies reject pig-to-human transplants as foreign once they detect the substance.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

Watch Anthony Bourdain's meal at El Bulli, which popularized molecular gastronomy

The 'drinks' included cocktails in the form of alcohol-infused sugarcanes, a cotton candy piña colada, and a dual-textured, temperature-changing gin fizz. Foods included a gorgonzola cheese sphere with the consistency of a chocolate egg and a dish of freeze-dried and foam tofu with the appearance and texture of tiramisu.

The best restaurant tasting experiences in every state

Looking for the best tasting experiences that are a must-try in your home state or anywhere you may be traveling? Here are your options.

Silicon Valley startups Orchid, Nucleus, and Genomic Prediction are selling so-called polygenic tests for prospective parents

These tests claim to show how at-risk a hypothetical baby would be for genetic syndromes. The newfound industry has prompted ethical and medical debates, with critics questioning their accuracy and highlighting the potential problems behind pursuing the perfect baby.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

The world's first commercial biological computer combines neurons with silicon

Australian start-up Cortical Labs unveiled CL1, a hybrid chip designed to help scientists study brain function in real-time. The 800,000 lab-grown neurons on the chip are kept viable for six months via a built-in life support system.

A comic book-style review of attending a biohacking conference

When Andrew Greenstone attended a biohacking conference in Austin, Texas, he didn't expect to walk away a newly implanted member of the techy cadre. Partway through the event, he paid $150 to have an NFC chip inserted into his right hand.

Read a firsthand account of a participant in the first Biosphere 2 mission

The first crew of “Biospherians” spent four months growing their own wheat and awaiting the ripening of tomatoes, onions, and peppers to make their own pizza. They also raised their own livestock, including chickens, pigs, and two goats named Milky Way and Stardust.

As of 2025, perfect synthetic replication of natural organs remains elusive

Advancements such as 3D printing muscles, performing vaginal reconstruction with colon tissue, and growing organs in a lab have shown promise, but artificial options and transplanting substitutions continue to exhibit functional and performance limitations compared to their natural equivalents.

Why TikTok loves fast-casual restaurant Chili's

The company noticed TikTokers posting enthusiastically about its food and began partnering with creators on the platform. The videos include mukbangs, a South Korean trend in which users eat a massive amount of food, and #cheesepulls, where Chili's mozzarella sticks are stretched to their limits.

Meat raffles are charitable events popular in the Midwest

The events, which take place at bars, often during sporting events, allow you to buy a ticket (usually for a dollar) and earn the chance to win some uncooked meat to take home and throw on the barbecue.

Synthetic biology transforms cells into custom DNA foundries

At companies like Ginkgo Bioworks, researchers are reprogramming cells to act as workshops that can create custom molecules, such as medicines and fertilizers, by stitching together DNA sequences—often in novel combinations—before inserting them into an organism's genome.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

World's first cloned yak

China has successfully cloned a yak for the first time, using somatic cell cloning and genome selection to enhance traits like strength, health, and disease resistance.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

Scientists may have discovered why gene-edited pig kidneys are rejected in humans

In November 2025, researchers studying how a brain-dead donor’s body responded to the transplantation of a genetically engineered pig kidney, published that they’ve identified immune system reactions that may explain why these pig organs get rejected. What’s more, they were able to reverse the rejections with an already available drug combination and the kidney functioned well. They also pinpointed a way to detect a potential rejection up to five days sooner.

How spoiled meat helped uncover a bacterium that can survive the vacuum of space

When a can of ground beef and pork spoiled despite attempts to sterilize it with gamma radiation, researcher Arthur Anderson isolated the bacteria in the food and discovered Deinococcus radiodurans. The polyextremophile has since been found on the walls of nuclear reactors and overcomes radiation damage through highly optimized DNA repair mechanisms.

Vegan cheesemaking relies heavily on nuts and seeds

We might associate vegan cheese with current health trends, but there’s actually been a small-but-growing market for plant-based cheeses since the 19th century. But for vegan cheeses to appeal to a wider demographic, they have to compete with the familiar flavors and textures of dairy cheeses.

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

Many parts of the body, including the testicles, have bitter, sweet, and umami receptors

Taste receptors—the tiny cells that report the chemical makeup of external stimuli to the brain—in the testicles don't "taste" in the same way as the gustatory ones you use to determine if there's enough sugar in your tea. Research suggests that these "teste" receptors can sense bitter, sweet, and umami compounds and use that chemical input to control physiological processes or (literally) change direction. (Some users may experience a paywall.)

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

The journalist who let AI speak with his voice

Journalist Evan Ratliff became the object of his own story: He opted to clone his voice, feed it into an AI chatbot, and have it do the talking. What could seem like a fun experiment ended up revealing just how far the capacity of artificial intelligence can go in imitating our identities. Hear the ins and outs of how Ratliff achieved this in this fun and thought-provoking episode.

Listen to how the 1902 'poison squad' experiments changed food safety in America

As part of government research, a group of young men were paid to eat standard American food—replete with food additives like borax and formaldehyde—which revealed the dangers of unregulated food. The work was led by the first FDA commissioner, Harvey Wiley, who helped end the "century of the great stomachache."

One man lived with a gene-edited pig kidney for 271 days, setting a record, before he received a human kidney.

Supplement sales soared during the pandemic, alongside growing distrust of the health establishment, amplifying a trend that endures—even when some of the products don't even work.

A first-of-its-kind clinical trial taps livers from gene-edited pigs to clean blood

The experimental dialysis-like treatment from United Therapeutics, eGenesis, and OrganOx, is designed to help people with liver failure. The therapy, which involves attaching the modified pig liver externally, filters a patient’s blood so their own livers can temporarily rest and perhaps heal.

A scientist successfully treated her own breast cancer by injecting the tumor with lab-grown viruses.