A better basil exists, but it’s being grown in an environment that resembles something more likely to show up on an episode of Star Trek than in any backyard garden. The team of MIT scientists behind it…
The FDA won’t approve of this year’s hot food trend. The National Restaurant Association and the American Culinary Federation surveyed 650 professional chefs about the top culinary and restaurant concepts for 2019. It found that 3 in…
Veggie burgers are for the chop, a Brussels committee has decreed, to be replaced by the less palatable-sounding “veggie discs”. And it won’t be just bean or mushroom burgers condemned to the food bin of history.…
It’s been said that Bob Weir’s eyes are a vast ocean of wisdom. Perhaps mushrooms are the way in which the legend developed that vast well of Earthly intellect. By Daniel J. Levitin. Bob Weir…
At a ceremony at Hugo’s by JBF Award winner Hugo Ortega in Houston, we announced the 2019 James Beard Award nominees in our Restaurant and Chef, Media, and Restaurant Design categories. See the full list below! The…
The creation of good cheese involves a complex dance between milk and bacteria. In a quite literal sense, playing the right tune while this dance unfolds changes the final product’s taste, a new study shows.…
Researchers have discovered how a mysterious part of the inner brain distinguishes salty from sweet, bitter from sour. It all happens in the same region that regulates emotion—which explains a lot. March 20th, 2019by Jessica Fu…
The United States Department of Agriculture (USDA) and Department of Health and Human Services (DHHS) are now accepting public comments as they develop the 2020-2025 Dietary Guidelines for Americans (DGAs). The guidelines, updated at least…
ByLucy CraymerMarch 18, 2019 9:00 a.m. ET Caviar prices are sinking as fish eggs cultivated in China are flooding the global market for what used to be a rare delicacy. The tiny, salt-cured eggs from wild female…
Pick a bunch of green grapes, wash it, and put one in your mouth. Feel the grape with your tongue, observe how cold and refreshing it is: the crisp flesh, and the jellylike interior with…