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Cinder Sensor Cooker: Sous vide cooking without the bags or water

With its ability to cook foods with precision, sous vide has caused a minor kitchen revolution in recent years, but its reliance on water baths and vacuum bags, plus the need to sear some foods after cooking still makes it daunting for the busy or inexperienced home chef. The Cinder Sensing Cooker, developed by San Francisco-based startup Cinder, aims to make cooking a bit easier by combining the precision of sous vide with the simplicity of a countertop grill. Read More

Around The Home

Open source Mini-Farm Grow Box allows gardeners to grow greens in the home

Texas-based consumer health advocate Mike Adams of non-profit organization Food Rising has developed a new soil-free, non-electric, home-based food grow system called the Mini-Farm Grow Box. The system doesn't require home gardeners to weed out invaders, there are no pumps, motors or complex parts to service and maintain, and it's reported to require about 1/20th of the water of conventional agriculture and about half the space of soil gardening.Read More

Around The Home

Thermal vision microwave shows when your food is cooked just right

For all the time they save us in food preparation, burnt tongues and frozen centers are an all too common occurrence when dealing with microwaves. But former NASA engineer-turned-inventor Mark Rober reckons nuking our food shouldn't involve so much guesswork. His take on the everyday kitchen appliance offers a thermal vision display of your food as it cooks, so you know exactly when it's time to chow down. Read More

Environment

Fungi Mutarium fuses plastic and fungi into foodstuff

"Fungus", "plastic", and "edible" are three words you probably wouldn't think would go together, but Austria-based Livin Studio is keen to make you think again. It is responsible for the Fungal Mutarium, a prototype terrarium that uses bioremediation techniques to destroy plastic while creating edible fungus creations in the form of little pods that can be flavored and filled.Read More

Health & Wellbeing

DNAtrax tracks tainted food with molecular bar code

According to the US Center for Disease Control (CDC), 129,000 Americans are sent to hospital and 3,000 die each year from food poisoning. Currently, tracing contaminated food is largely a matter of record keeping and detective work, but Lawrence Livermore National Laboratory (LLNL) researchers, in partnership with DNATrek, have developed DNATrax, a DNA-based additive for directly tracking food from producer to consumer.Read More

Around The Home

Cooki robotic chef whips up meals at the push of a button

Some claim that cooking is becoming a lost art, with many in Gen Y relying on frozen pre-packaged meals or eating out rather than learning the required skills from their parents. The Cooki from Sereneti Kitchen might not do anything to reverse this trend, but it could at least enable the cooking-impaired to enjoy a meal made from fresh ingredients. On display at CES in prototype form, this ambitious culinary contraption uses a robotic arm to whip up meals from pre-portioned ingredients.Read More

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