If I had a truly sophisticated palate and open mind I wouldn’t even blink when I read that there was cricket flour in my granola bar. But I am unrefined and simple. The idea of a cricket bar makes me simultaneously concerned and curious. For some reason I feel like "slow roasted and milled crickets" could be good.
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When scientists Phillipe Horvath and Rodolphe Barrangou set out to find a better way to make yogurt, they didn’t expect to stumble across one of the future’s most promising discoveries: a super protein that can accurately cut DNA—and could perhaps revolutionize genetic engineering. More »
Common knowledge suggests that water is the most important molecule required for life to survive. But new research shows that proteins that usually contain it can function perfectly well without it—throwing into question the perceived wisdom that water is so vital. More »
Pizza is so good that most of us would be happy to eat it breakfast, lunch and dinner, if it weren’t for the fact that it was more than a little unhealthy. But now a scientist has created what he claims is the first nutritionally balanced pizza—and it’s OK to eat it three times a day, ever day. More »
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