A lab-grown hamburger — made from beef raised in a petri dish instead of a pasture — cost scientists more than $300,000 to produce, and it doesn't taste half-bad, say the people who have tried it.

Is lab-grown meat the future of what we eat? This video dives into the science, taste, and environmental benefits of cultured meat—how it’s made, how it tastes, and why it could revolutionize the ...

Beef is growing in the Petri dishes of ETH professor Ori Bar-Nur, an expert in regenerative and muscle biology. However, he hasn't yet tasted the cultivated meat because human consumption requires ...

BETWEEN COURSES at Green Americana, a pop-up restaurant in San Francisco’s Mission District, chefs Philip Saneski and Emily Hopkins explain their creations. Some of the tableside patter is familiar.

Columbia University’s Creative Machines Lab is tackling the big challenge with synthetic meat - making it taste like the real thing. About a third of global greenhouse gas emissions come from our food ...