foodGearHow to make instant ice creamBy Madhumita VenkataramananScienceMystery Irish Potato Famine pathogen identified 170 years laterBy Ian SteadmanBusinessHow to make Coca-Cola and Open ColaBy Ian SteadmanBusinessOpen source cola and the 'Napster moment' for the food businessBy Ian SteadmanCultureInfinite spiral: bringing the taste of algebra to pasta dishesBy Tom CheshireBusinessTested: best electric stand mixers reviewedBy Emily PeckGearHow to eat yourself smarterBy Michelle PhelanScienceWhat's inside Pringles sour cream and onionBy Dr John EmsleyGearHow to eat raw meatBy Mark RussellBusinessHow Boeing used potatoes to improve its plane Wi-FiBy Philippa WarrScienceCamping cuisine: best self-heating meals consumed and ratedBy Emily PeckScienceBlame it on your genes if coriander tastes like soapBy Ian SteadmanBusinessDo you want sprouts with that?By Frederick KaufmanBusinessChopping challenge: Sleek kitchen blenders testedBy Emily PeckScienceGraze anatomy: the tech behind Graze.com's ultra-customised snacksBy Nate LanxonScienceToilet testers create fake faeces from extruded soybean pasteBy Olivia SolonCultureTested: Five best chef-endorsed saucepansBy Emily PeckScienceBrightFarms plans hydroponic greenhouses on supermarket roofsBy Jeremy KingsleyScienceScreened: Six best foodie appsBy Nate LanxonCultureChicago restaurant serves up edible helium balloonsBy Duncan GeereGearHow to make salt from seawaterBy Ben Beaumont-ThomasBusinessTest: A relentless grillingBy Emily PeckScienceTerry Willard clones sea creatures' proteins to make food that glowsBy Charlie BurtonGearHow to forage for a square mealBy Mark RussellMore Stories
