Eating today is almost impossibly complicated. Beef is for planet haters. Almonds? Fine, if you give up showers. Fish are good for you, but there aren’t any left. Carbs, well, they contain carbs. If you care about health, sustainability, and eating food that actually tastes good, the multiple daily decisions you have to make about what to order or cook can turn a pleasant meal into brain-breaking paralysis. We’re here to help, with a scientific guide to navigating that daily food decision tree. So relax, pick up your fork, and chow down.
5 rules for preparing drought-friendly meals
For every thirsty veggie, there’s a less-water-sucking alternative. We asked veteran food writer and recipe developer Alison Roman to create a low-on-H2O yet high-on-delicious summer supper. Read now.
Find genetic strength in the wild
Modern food crops have lost traits that could help them survive disease and a changing climate. From maize to bananas, here’s what they can learn from the forgotten branches of their phylogenetic tree. Read now.
Redesign food labels to serve up real value
Food labels suck: The ingredient list is teeny, nutritional info is sparse, and some certifications are of questionable value. So we’ve created our own info-packed label of the near future. Read now.
6 easy and delicious one-dish meals that pack a nutrient punch
Try variations on the meal of the moment: the power bowl. As food expert Alison Roman puts it, “They’re the lazy person’s fast track to the nutritional Olympics. Just so happens they taste amazing too.” Read now.
Get to know your proteins—all of them
We organized meats, nuts, bugs, dairy, grains, and legumes into a periodic table. Much like the elements, they get “heavier” (protein-density-wise) as they progress within their categories. Crickets? Protein density of 20.50. Read now.
