The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period
What’s in your chicken sandwich? DNA test shows Subway sandwiches could contain just 50% chicken
Apparently a kind of “restructured meat” containing a lot of soy:
Restructured products are essentially smaller pieces of meat or ground meat, bound together with other ingredients to make them last longer, taste better and, as Bohrer puts it, “add value” — restaurant speak for cheaper.
The ‘Impossible’ Veggie Burger: A Tech Industry Answer to the Big Mac
“The cow is never going to get better at making meat,” Mr. Brown said. “It was not optimized for beef. It did not evolve to be eaten. Our burger was. We’re always getting better.”