Seared by Inverse
Why sourdough is having a moment
NYC bakers show you the how and a microbiologist reveals the why.
How to turn the volume way up on a classic ceviche using science
A culinary scientist talks about the power of cooking with acid in the kitchen.
The science of grilling with smoke
A renowned molecular gastronomy chef shows you how. 🔥
2 beers and a little science can make a slammable chicken
Beer can enhance food in two ways: The alcohol's chemical abilities and the flavor — pilsner, in my case — can elevate your dish.
The Best Way to Barbecue, According to Science
Step away from the lighter fluid.
How to Cook the Perfect Burger Using Science
When it comes to burgers, umami is everything.
A Salute to the Chemical That Keeps America's Hot Dogs Patriotically Pink
Sodium nitrite works hard to maintain tradition.
Science Says This Is the Best Way to Grill Steak
Thawing sucks.
The Future of Milk is Nuts!
No grain, nut, or seed is off-limits for "milk."
Why the Plant-Based Impossible Whopper Has as Many Calories as a Beef Burger
"Impossible meat is meant to mimic beef as much as possible, but made entirely from plants."
How Burger King's "Impossible Whopper" Tastes Like Flame-Broiled Beef
Why Eating Bugs Won't Save Us, but Letting Them Chew Up Awful Food Systems Will
The key isn't noshing on insects. The key is eating a bit of everything.
To prepare for life in space, astronauts are starting to grow their own food
And it tastes just as good!
Beyond Meat and Impossible Foods Are Taking on These 3 Foods After Burgers
It's not just burgers ripe for disruption.
New gene-edited tomato could mean fresh produce in space
Thanks to some pioneering science, a new strain of tomatoes can grow in some unusual places.
Lab-Grown Meat: Beyond Burgers, the 7 In-Vitro Foods Coming to Plates
The future of food looks promising.
How this artisan chocolate maker scaled up after getting the Zac Efron bump
“We certainly didn’t realize that the show would drive our chocolate sales up by 30,000 percent in the middle of a global pandemic.”
The one reason why wasps invade your end-of-summer picnic
The scientific explanation behind your food cravings
Blame your ancestors.
How to get the crunchiest, juiciest fried chicken using science
A food scientist lays out the process of “flash evaporation” to achieve a crispy, dry exterior with a satisfying bite.
"Food miles" map shows how easy it is to eat locally, depending on where you live
A new study pinpoints the best American regions for eating locally.
Gene-edited "super dad" animals could help solve world hunger — study
"This shows the world that this technology is real. It can be used."
Losing weight could come down to one forgotten lifestyle factor
Diet and exercise aren't the only key players.
Calories vs. macros: Which works best for weight loss?
A nutritionist determines which is more useful for reaching bodyweight and muscle mass goals.
How changing our diets could save the environment
Changing your diet in 3 key ways could fundamentally impact climate change
A pair of studies argues it's time to reconsider our eating habits.
