Gallery: How to Make Baby Bees and Other Weird Stuff Great to Eat
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Lars Williams is R&D chef at the Copenhagen restaurant Noma. Here, he extracts flavor from rose petals using a rotary evaporator.
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A test subject at the University of Florida undergoes the Blue Stain Tongue Test. A lab worker has stained her tongue blue and is about to photograph it. Counting the number of papillae on the tongue reveals whether or not she is a super taster.
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Dr. John Caprio studies catfish at Louisiana State University's Department of Biological Sciences to better understand how taste works. Catfish are super tasters, with over 100,000 taste buds covering their bodies.
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A worker at the Taste Testing Labs passes a tray of tomatoes to participants in a taste test.
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A plant basks under the glow of purple light in a lighting chamber at Fifield Hall at the University of Florida Gainesville. Scientists are studying whether different wavelengths of light impact how vegetables and fruits grow and taste.
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A man inhales a cloud of flavor at BevLab workshop, put on by Future Food Studio in Toronto.
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A participant preserves flowers with juice and liquid nitrogen at a BevLab workshop presented by Future Food Studio in Toronto.
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Josh Evans works as lead researcher at the Nordic Food Lab in Copenhagen. He is straining fermented garum made from insects.
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Staff at the Copenhagen restaurant Noma dip elderflower in liquid nitrogen to preserve its freshness.
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Students at the Culinary Institute of America make cheese powder to garnish cauliflower and corn. It’s an intense process that takes more than a day.
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Head of Research Arielle Johnson measures the savoriness of various ingredients using a homemade umami meter.
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Nordic Food Lab head chef Roberto Fiore stirfrys bee larvae.
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Head Chef Roberto Flore freezes bee larvae with liquid nitrogen.
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Students learn about different kinds of food equipment at a lab at the Culinary Institute of America in Hyde Park, New York.
