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Exposed: The fake history of pad Thai and the gastrodiplomacy behind it
By Alma Fabiani
Is gen Z bringing dairy back or moo-ving on from milk for good?
By Jack Ramage
Aubrey Plaza’s viral Wood Milk ad accused of violating US federal law
By Charlie Sawyer
Gen Z’s eating habits: Driven by activism or TikTok’s FYP algorithm?
By Fatou Ferraro Mboup
A search for perfection: Why does the food in anime look so tasty?
By J'Nae Phillips
Snoop Dogg created cannabis-infused onion rings because why not?
By Alma Fabiani
10 festive food waste reduction tips you’ll need this Christmas
By Sean Roy Parker
Meet Cedrik Lorenzen, #wetTikTok’s naughtiest chef creating thirst traps balanced with artistry
By Alma Fabiani
Facial recognition technology for farm animals could help make tastier meat
By Alma Fabiani
Singapore launches new beer made with sewage water and urine
By Alma Fabiani
‘GanjaChicken’: Thai farm feeds chickens marijuana instead of antibiotics and charges more
By Alma Fabiani
30 CURSED cakes that will leave you in tears
By Malavika Pradeep
Meet Liver King, the man who eats a pound of raw liver a day to stay ‘masculine’
By Alma Fabiani
Interstellar Cuisine: One company’s mission to grow meat on the International Space Station
By Monica Athnasious
‘The vein remains’: Snickers responds to claims it removed the ‘d*ck vein’ from its chocolate bar
By Sam Wareing
A salty situation: Japan invents electric shock chopsticks that trick your tongue into tasting salt
By Harriet Piercy
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