NPR |Jan. 28, 2015 3:28 p.m.
The market for single-serving coffee pods is dominated by Keurig's K-Cups. But they aren't recyclable, and critics say that's making a monster of an environmental mess. Meet the K-Cup Godzilla.
NPR |Jan. 28, 2015 11:05 a.m.
New research shows that teenagers' brains aren't fully insulated, so the signals travel slowly when they need to make decisions. Neuroscientist Frances Jensen, who wrote The Teenage Brain, explains.
NPR |Jan. 27, 2015 8:45 a.m.
Beef processors continue to block efforts to bring back a drug that makes cattle put on weight faster. Is it because they're concerned about animal welfare, or beef exports?
NPR |Jan. 23, 2015 4:39 p.m.
A handful of chefs and food companies are experimenting with fish-like alternatives to seafood. But the market is still a few steps behind plant-based products for meat and dairy.
NPR |Jan. 23, 2015 1:10 p.m.
A handful U.S. craft brewers are reviving an age-old way of making beer that was practically unthinkable a decade ago. Welcome to the wacky world of Brett, a local yeast can impart funky flavors.
NPR |Jan. 13, 2015 1:30 p.m.
New GMO potatoes don't bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won't touch them because of the stigma of GMOs.
NPR |Jan. 11, 2015 11:38 a.m.
From an evolutionary standpoint, flavor has long helped define who we are as a species, journalist John McQuaid argues in his new book, an exploration of the art and science of taste.
NPR |Jan. 10, 2015 2:48 p.m.
The endangered animals are bred for luxury items, like tiger bone wine and tigerskin rugs. By raising the demand for these goods, the farms pose a threat to wild tigers, says author J.A. Mills.
NPR |Jan. 09, 2015 6:02 a.m.
Chef Dan Barber tackles a dilemma facing many chefs today: how to keep fish on the menu. He chronicles his search for a fish that would please both diners and environmentalists.
NPR |Jan. 07, 2015 10:46 a.m.
Japanese sushi chefs can't say no to Bluefin tuna on offer. Some American chefs can't either, even though conservation groups and marine biologists have been badgering them about Bluefin for years.