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 ...

When Science Meets Your Dinner Plate Think about the last burger you ate. The sizzling patty, the smoky aroma, the satisfying bite. Now imagine that same burger, but grown in a stainless-steel tank ...

Irregular, fatty marbling gives meat a unique texture that plant-based meat (pictured above) doesn’t quite have yet. Credit: Shutterstock Plant-based meat products have evolved over the past few ...

Lab-grown meat is real meat. It is created through a cell culture from a real animal. "Unlike plant-based meat, it's not vegan but a sustainable replacement for carnivores that eliminates the need to ...

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 ...

As the world's population increases, cultivated or lab-grown meat -- animal muscle and fat cells grown in laboratory conditions -- has emerged as a potential way to satisfy future protein needs. And ...

Breakthroughs, discoveries, and DIY tips sent every weekday. Terms of Service and Privacy Policy. Cultivated meat, more widely known to the public as “lab-grown ...

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 ...

Meat grown in the lab has been hailed as an environmentally friendly, cruelty-free alternative to conventional chops and steaks — but struggles to replicate the taste of the real thing. Now, ...

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 ...