foodScienceThe World’s Broken Food System Costs $12.7 Trillion a YearBy Matt ReynoldsBusiness25-Year Lasagna, Special Ops Oatmeal, and the Survival Food BoomBy Jacopo PriscoBusinessThis Website Exposes the Truth About Soaring Food PricesBy Matt BurgessScienceInsiders Reveal Major Problems at Lab-Grown-Meat Startup Upside FoodsBy Matt Reynolds and Joe FasslerGear‘Asada’ Is an Essential, Flavor-Filled Intro to Mexican-Style GrillingBy Joe RayBusinessFake Meat Is Bleeding, but It’s Not Dead YetBy Matt ReynoldsCultureVenba’s Focus on Food and Family Takes Me Back to My RootsBy Saniya AhmedScienceThis Scorching Summer Is Taking a Toll on Your Favorite FoodsBy Maryn McKennaIdeasChronic Illness TikTok Through the Eyes of a DoctorBy Nitin K. AhujaScienceIt’s Time to End the Tyranny of Ultra-Processed FoodBy Chris van TullekenBusinessWhat WeightWatchers Offers That Ozempic Can’tBy Gideon Lichfield and Lauren GoodeScienceThe Doughnut Wars Are HereBy Matt ReynoldsScienceThe First Crispr-Edited Salad Is HereBy Emily MullinCulture‘Everybody’s So Creative!’ and the Rise of the Recipe ReactionsBy Amelia TaitScienceLab-Grown Burgers Have a Secret Ingredient: PlantsBy Matt ReynoldsScienceFeral Hogs Are the Invasive Menace You’ve Never Thought AboutBy Maryn McKennaScienceInsect Farming Is Booming. But Is It Cruel?By Matt ReynoldsScienceSave the Planet by Eating This Big Ugly FishBy Kate KnibbsScienceIt’s Time for a Flu Vaccine—for BirdsBy Maryn McKennaScienceThe Food System Is Awful for the Climate. It Doesn’t Have to BeBy Matt SimonGearA Tangy Tour of the Fermented Flavors Flowering in OaxacaBy Joe RayScienceFat, Sugar, Salt ... You’ve Been Thinking About Food All WrongBy Matt ReynoldsIdeasYes, Lab-Grown Meat Is VeganBy Jude WhileyScienceThe Floods, the Farms, and the River That Roared BackBy Jeremy MillerMore Stories