It sounds like something out of science fiction, but meat grown in a lab is actually here. With the high cost of raising conventional beef and increasing worldwide demand for the stuff, it kind of makes sense. But how is it made, and what does it taste like? Find out in this video. — The Huffington Post
Drive-thrus are super convenient, especially when you're getting your morning coffee and aren't quite ready to be seen in public yet. But ordering through those staticky boxes can be tricky, and shouting back and forth, trying to figure out if your barista knows you ordered an iced coffee and not an iced latte can get old. But Starbucks' new drive-thru video screen program, which would allow customers to have face-to-face time with their barista and see their orders pop up on a screen, could help change all that. And if it makes getting our caffeine fix easier, we're all over it. — Delish
These days, anything you can put on or stuff into a burger has seemingly been done. But what about the bun? Burger King may be bringing us to the next frontier of flavor with its A.1. Sauce-infused black bun on its Halloween Whopper. And we can't forget Wayback Burgers' Crispy Chicken Sriracha Sandwich and its Sriracha-infused buns. We're all for flavor, but another trend that seemingly won't die is the colored burger bun — McDonald's just introduced a gray bun in China, and this year black buns finally made their way from Asia to the U.S. Can we advocate for combining the trends and creating an orange Doritos Locos bun? You're welcome, fast-food bigwigs! — The Huffington Post
The Environmental Working Group recently discovered 86 breads and baked goods that contain potassium bromate, a possible cancer-causing additive. Potassium bromate is used to give commercially baked goods a firm texture, help them rise and to give them a bright white color when baked, but the substance has been linked to cancer and tumors in studies done on animals. Several countries have already banned or begun to regulate the use of the substance, but California is the only state in the U.S. that requires a warning label on food that contains the ingredient. — Los Angeles Times
Finally, after a nearly crippling listeria outbreak, Jeni's Splendid Ice Cream is returning to store shelves by Oct. 22. The company first discovered the contamination in April, and a second outbreak in June caused it to shut down its scoop shops and destroy a half-million pounds of ice cream until it could figure out the source of the problem and how to prevent any future contamination. Luckily the company has cleaned up its act and was able to survive the financial hurdles thrown its way in the meantime, and it will be back just in time to start selling its seasonal fall flavors. — Eater
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