Dairy farming is under increasing pressure for its environmental impact, consuming vast resources and emitting methane— a greenhouse gas far more potent than CO₂. As the food industry searches for ...

“While it’s relatively easy to grow animal cells for mass food production you need to be able to grow them on something cheap, edible and that preferably provides a structure that resembles real meat, ...

The unique flavor profiles of premium chocolate—which can include hints of citrus, wafts of wine and subtle notes of spice—have often been attributed to the cocoa bean’s origin. Farmers in tropical ...

As our climate changes, so will our diets. Fix is exploring that reality through the lens of foods that show what sustainable, equitable, and resilient eating could look like. Try them yourself with ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...

Fermented foods may sound exotic, but you've eaten them many times before. Fungal cultures and beneficial bacterias are present in everyday foods from beer to pickles to miso to yogurt. But Momofuku, ...

Marco Zappia ducks as he crosses the slightly-too-short threshold into the sauna in his office. A lanky 6-foot-2, he has to watch his head. Having round-the-clock access to one of those build-your-own ...