This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American Yesterday somebody ate a $375,000 hamburger ...

In a significant leap toward sustainable food innovation, scientists at the University of Tokyo have created the most realistic lab-grown chicken to date, complete with muscle texture and structure ...

At a lab in Tokyo, a machine that looks nothing like a chicken might just be the future of poultry. Cultured meat is already a proven technology, but the biggest problem isn’t growing cells — it’s ...

Tom has a Master's degree in Journalism. His editorial work covers anything from archaeology and the environment to technology and culture. Tom has a Master's degree in Journalism. His editorial work ...

Curious to try a lab-grown chicken sandwich? Don’t look to satiate your craving in Mississippi, which earlier this week moved to ban so-called cultivated or cell-derived meat. The proposed ban, ...

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture ...

Growing your own fruit and veg is nothing new. But what if you could grow your own meat from the comfort of your own home? That’s what a company in Japan wants to make possible. The Shojinmeat Project ...