Filet of Petri Dish

The same technologies scientists use to grow human tissue in a lab may one day be used to grow animal tissue to feed the world. (By Andrew Sessa)

Why Do My Teeth Get Stained when I Drink Red Wine?

Blame it on weak enamel. (By Michele Foley)

Down with Boring Pinots

Some American growers are embracing genetic diversity and making better wines for it. (By Jordan Mackay)

What Does "Heirloom" Mean?

Seeds passed from generation to generation. (By Michele Foley)

How Does Seedless Fruit Reproduce?

A seedy mystery story. (By Jason Krause)

Where Does Canola Oil Come From?

The origins of the controversy-plagued oil. (By Jason Horn)

What's the Difference Between a Pluot and an Aprium?

Bizarre fruit machinations. (By Jason Horn)

Is There a Difference Between Brown and White Eggs?

Paying more doesn’t mean they’re better for you. (By Michele Foley)

Toaster Pastries Fit for a Monk

This week’s mission: ready-made meals for gluten allergy sufferers and a healthier alternative to Pop-Tarts. (By James Norton)

Secrets of the Perfect Salsa

They wouldn’t give us the recipe, but that didn’t stop us. (By Helena Echlin)

Zinfandel's Not the Ugly American

That loud, blowzy wine gets tamed. (By Jordan Mackay)

Please Pass the Dijon

Oregon Chardonnays find their footing with a different clone. (By Jordan Mackay)

Food Econ 101

Paul Roberts, the author of The End of Food, dishes on the food system. (By Roxanne Webber)

Fishing with Rick Moonen

The chef and author talks about sustainable seafood. (By Lessley Anderson)

Danger: Food Present

Food allergies are on the rise and on the mind. (By Chris Colin)