Scientists decoded the genome of rice in 2002. They completed the soybean genome in 2008. They mapped the maize genome in 2009. But only now has the long-awaited wheat genome been fully sequenced. That…
It’s hard not to think of Nimesha Ranasinghe as a digital age Willy Wonka. But his lab, at the University of Maine, isn’t full of chocolate, and it doesn’t smell like cotton candy. Instead, the…
Glyphosate, the active ingredient in the Monsanto herbicide Roundup, does not pair well with breakfast. Last week a California jury ordered Monsanto to pay $289 million in damages to a man dying of cancer, which he…
It rarely gets the attention it deserves, but food’s texture is just as important as its flavor. Bubble tea, fried tortilla chips and salsa, panna cotta, Greek salad and a perfect egg omelet are all…
On August 3, 2005, at 9:57 a.m., with the summer sun high in the sky, I walked through the front door of L’Atelier de Joël Robuchon in Paris’s 7th arrondissement, my knife kit slung over…
THE HISTORY OF WINE A 40 SECOND ANIMATED Cick here to Watch wine spread to six of the planet’s seven continents — over the course of 6,000 years — in 40 seconds! How Wine Colonized The…
In 2015, Jessica Largey was living her dream. As the chef de cuisine at the Michelin-starred restaurant Manresa, in Los Gatos, Calif., she won the prestigious James Beard Foundation Rising Star Chef Award. Yet she…
A Five-Step Plan to Feed the World When we think about threats to the environment, we tend to picture cars and smokestacks, not dinner. But the truth is, our need for food poses one of…
By Moises Velasquez-Manoff for the New York Times One spring evening in 2016, Lee Niegelsky’s underarm began to itch. An investment manager, he was doing housework around his condo, and he thought he’d been bitten…
The 18 Best New Restaurants in America From LA to DC, the most spectacular restaurants that have opened in the last year We all look for meaning in life. As Eater’s national critic, I spend…