Algae that tastes like bacon and has more minerals than kale. What’s not to like?
It’s just the thiosulfinates | Day 287
Thanks to thiosulfinates, the taste of red onion can really spruce up a salad, but the same chemicals are also responsible for the indelible aftertaste.
Oh no, not the E numbers | Day 271a
Chemophobia tends to really irritate me. Such as when people avoid products because of perfectly good ingredients which happen to be marked with a number.
In the future we will have food replicators | Day 220
Remember the food replicators from Star Trek? Of course you do. In our actual future 3D-printed food is closer than you think. In fact, it’s here.