Algae that tastes like bacon and has more minerals than kale. What’s not to like?
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.
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.
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.