Zero-Gravity Gourmet

Is outer space the next frontier for haute cuisine? (By Kathryn Hawkins)

Okabe sonomanma chirimen: “so light and yet so satisfying.” (By Sarah Perry)

Freeze-Dried Guanciale and Squid Ink Bar Codes

What we learned at Madrid Fusión. (By Aida Mollenkamp and Regan Burns)

Mushrooms Will Save the World

And other findings from Taste^3^ 2007. (By Meredith Arthur and Lessley Anderson)

Winter 2008 Gift Guide

There’s never been a better time to give.

A new cup allows astronauts to drink their morning coffee without a straw. (By Traci Vogel)

Emeril Lagasse obtained a whiff of much-needed publicity in this month’s National Culinary Review. It seems the darling of the indie food scene cooked up a little something for NASA astronauts. (By James Norton)

South Korea’s first astronaut will bring his country’s favorite food where it’s never gone before. (By Kara Zuaro)

Space Food Sticks: the taste of nostalgia. (By Joyce Slaton)

My God. Even in space, where they can’t hear you say “Yum-o,” you can’t escape from the culinary juggernaut that is Rachael Ray. (By Stephanie V.W. Lucianovic)

Canada, apparently bored, decides to plant vegetables on the moon. (By Nicholas Day)

If your idea of space food is that funky dehydrated ice cream your parents bought you at the gift shop at the Smithsonian National Air and Space Museum, you might be surprised interstellar cuisine has matured. (By Josh Friedland)

Nissin gets its noodles into space. (By Miriam Wolf)

Could cultured meat be on your plate in the near future? (By Miriam Wolf)

On tap right now: The first beer made from ingredients that have been in space. (By Miriam Wolf)