Can artificial meat grown from stem cells in a lab truly satisfy a real beef craving? Find out as a chef and a scientist set out to discover the best engineered beef alternatives in the world to solve the growing cattle problem.

Bluefin tuna, salmon, and many other fish species are becoming endangered. When it comes to texture, flavor, and aroma, can a sushi chef swap wild-caught for GMO fish to create the sushi of the future?

What came first, the chicken or the egg? In the future, the answer might be the lab. Chickenless eggs exist and the need for mass-produced poultry and meat could be entirely replaced by bioreactors. But how does it taste? Henri and Lauri find out.

Viral bug balls, crickets, and mealworms... In the future, it could be what’s for dinner! Around the world, insects are being looked at as a sustainable (and tasty) food source, but will they ever cross over into mainstream cuisine?

Future-thinking foodies work their magic as they turn human pee into beer and create food out of thin air. Many regions are facing drought and experts are searching for more sustainable answers, even in outer space.