In our time of climate crisis and inequality, as top chefs dream less of Michelin stars and more of changing the world, the New Nordic movement is reaching beyond haute cuisine into classrooms, supermarkets and parliaments. By Kieran Morris
Manufacturers claim their products taste like the real thing, have huge ecological benefits and could soon be in our homes
Will robots be the answer to labour shortages on farms? Our pick of the best planting, weeding and harvesting machines
Pressure group accused of hypocrisy by geneticists who say the same science is behind genetic modification and Greenpeace-approved Marker Assisted Selection
A guide from 1948 still contains the best advice about cocktail-making – but modern mixologists use plenty of 21st-century science, too. Is all that effort worth it?
Scientists use their noses to help distinguish between highly prized black truffles and cheap Chinese imports