Science news recently had a couple of food related articles: http://www.sciencenews.org/articles/20080329/bob10.asp What’s Cookin' by Rachel Ehrenberg This one’s an excellent summarization of Molecular Gastronomy, from...

"The research, presented February 15 at the meeting of the American Association for the Advancement of Science, adds to a growing body of evidence that aquaculture, which ideally would take pressure off wild fish stocks, may harm...

This week’s mission: Can an austere-but-fun breakfast cereal stay balanced after it goes chocolate?

Is outer space the next frontier for haute cuisine?

No, it doesn’t. But maybe it will help us live longer.

High-tech gear from the 2007 National Restaurant Association Show.

You can fix the headache and wooziness, but you can’t take back what you said to your Aunt Mavis.

They wouldn’t give us the recipe, but that didn’t stop us.

And other findings from Taste^3^ 2007.

From bad spinach to exploding lattes: The tastiest moments of 2006.

The term “artificially flavored” has long drawn scorn from food lovers. Products besmirched with the term are deemed cheap, vapid, and vaguely evil. Such foods declare themselves to have been produced via methods...

Behold: A dystopian future wherein the main use of produce is for the assault of innocent people. Oh wait, that’s Britain today.

... and delicious porterhouse steaks. But surprise! They’re from the offspring of cloned animals.

Has anyone tried a PolyScience 7306C Thermal Circulator? Expensive ($950) toy but it sure sounds like fun. http://www.chow.com/stories/10145 http://www.cuisinetechnology.com/thermal-circulators.html They’ve also got an "anti

Hi Hounds, A friend recently said there’s a restaurant at the Christian Science Mother Church. Does anyone know if that’s so, and if so, how it is. We’re always looking for places to eat before Symphony. Thanks....