Innovation is necessary to continuously evolve cuisine. However, when food gets too experimental, at times it loses its soul.

Researchers led by Tohoku University’s Motoyuki Sato used GPR—along with a method known as electrical resistivity tomography ...

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I’m not sure whether it was elementary school science classes or Fred Flintstone’s Brontosaurus burgers that made the giant herbivore one of the most recognizable dinosaurs to me as a kid. But for ...