In a kitchen in inner Sydney, chef Kevin Condon is listing the ingredients that go into his signature foie gras dish. Most aren't too striking: garlic, brandy, butter. But one is so rare that it's ...

Technology is changing how we communicate and even how we eat, which includes lab-grown meat. While it is commercially ...

Beef is growing in the Petri dishes of ETH professor Ori Bar-Nur, an expert in regenerative and muscle biology. However, he hasn't yet tasted the cultivated meat because human consumption requires ...

Inside a lab in Zurich at ETH’s Institute of Human Movement Sciences, researchers are growing beef—not on farms, but in petri dishes. It’s not the first time researchers have cultivated meat in the ...

A team of Israeli scientists at the Hebrew University of Jerusalem has developed a novel method to significantly lower the ...

In August 2013, scientists in London prepped, cooked and tasted a hamburger in front of an expectant crowd of media and food critics. After the demonstration, the Guardian deemed the burger a ...

Lab-grown beef sounds about as appetizing as factory-farmed pork. Both suggest the food on the plate may have a history no one wants to scrutinize too closely. Whether cultured in a tank or grown on a ...