Zero-Gravity Gourmet

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

Crushing Bones with Alton Brown

The host of Good Eats divulges his next big career moves. (By Louisa Chu)

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)

Freeze-Dried Guanciale and Squid Ink Bar Codes

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

Hot in Here

A good thermometer can save your turkey. (By Louisa Chu)

Something More Than Crappy Pilsner

While there is no brand of American pilsner distributed nationally, several excellent examples have popped up on the micro and regional levels. (By Jordan Mackay)

The space race is on! Again! Rather than worrying about who will be the first in space, it’s now all about who will be the first to replace freeze-dried ice cream with celebrity-cheffed food. (By Stephanie V.W. Lucianovic)

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)

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

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)

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

Could Mars someday be a garden planet? It’s got the dirt. (By Traci Vogel)

Global warming gears up to claim yet another victim: fine Scottish whisky. (By James Norton)

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

Anticipating global warming, one scientist turns to a food crop that tolerates salt water. (By Traci Vogel)