Chefs use smoke to add nuanced flavor to desserts, vegetables, cheese and butter
Plant-based meat products might fix our food system.
A new generation of startups is figuring out how to make meat without animals. Can they persuade consumers to actually eat it?
Supermarkets are leveraging value-added options to lure customers and bolster activity
In How Do You Take Yours?, The Takeout solicits staff and outside expertise for secret tips on improving one dish.
The call for food transparency continues to build, and with it, the use of terms like “natural,” “hyper-local” and “antibiotic-free” in conversations around our food. So what exactly do these labels mean, and what are the nuances? But perhaps more importantly, do consumers really want “cleaner” meat?
Consumers demanding healthier choices drive brands to weigh life after — and including — meat
Switching to futuristic foods will reduce carbon emissions and save land and water, a study suggests.
Demand for meatless meat is so high that restaurants are having trouble keeping up. But among the vegan meat-replacement brands, Beyond Meat is the retail supermarket leader, boasting on its website that you’ll “find it in the meat aisle.” But will you?