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New York Magazine
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What’s the Deal With the World’s First ‘Lab-Grown’ Steak?
An Israeli company says it’s two years away from bringing a lab-grown steak to market, which is really good news for the environment.
Reminder: Do Not Mess With the
Joy of Cooking
If you do the
team wrong, they will cut you deep.
Cornell Is Investigating Head of Its Famed Food Lab for Scientific Misconduct
Critics say Brian Wansink’s methods in at least 50 studies are suspicious.
Climate Change Is Also Making Plants Less Nutritious
Rising levels of carbon dioxide are to blame.
America’s Test Kitchen
Launching New Site Devoted to Food Science
There won’t just be recipes on Cook’s Science, which arrives this July.
Should You Drink Milk?
If so, what kind? A guide to the newly controversial cereal complement.
Scientists Believe They’ve Figured Out Exactly What Gives Wine Its Terroir
The flavor of a specific wine, it turns out, all comes down to microbes.
Cannabis-Infused Salmon Is Here
“You can roll up with a bunch of weed fish and bagels and people are freaking out.”
A New Study Says Comfort Food Doesn’t Actually Make You Feel Better
“We kept repeating the study, because we didn’t believe it.”
A Shrimp Grows in the Desert
Vegas’s latest attraction is a sustainable aquaculture farm. Someone start making the cocktail sauce.
You’re Physically Incapable of Resisting Fried Chicken
Research says fat and salt trigger the same reactions in our brains that hard drugs do.
Why Everyone Loves Umami
Much of the enjoyment from eating comes after the eating.
Your Stomach Literally Has a Mind of Its Own
And of course food scientists are figuring out how to exploit it.
The Science of Miracle Fruit
‘Times’ columnist Harold McGee is joining scientist Linda Bartoshuk in a discussion of “the science of taste and the chemical underpinnings of flavors and foods.”