Ever see recipe on TikTok and wish you could quickly buy all the necessary ingredients online? You just might. Instacart has introduced "Shoppable Recipes" that help you snap up ingredients when you see a meal on TikTok and supporting websites. Tap a button and Instacart will both find the needed in-stock items as well as help you arrange delivery. You could spot a dinner idea in the afternoon and have everything you require by the evening without planning a trip to the grocery store.
Support for TikTok recipes is "gradually" rolling out to creators using the Jump feature. Web access will initially launch as part of a team-up with Hearst, which will provide shopping buttons on sites like Country Living and Good Housekeeping. More tie-ins will be announced later in the year, Instacart said.
The strategy isn't subtle. Instacart is clearly hoping the added convenience will persuade you to choose its service over rivals like Uber. To some extent, this is also about extending the brand — the recipe buttons will serve as Instacart ads that might prove influential even if you aren't keen on a given recipe.
From domestication and selective breeding to synthetic insulin and CRISPR, humanity has long sought understand, master and exploit the genetic coding of the natural world. In The Genesis Machine: Our Quest to Rewrite Life in the Age of Synthetic Biology authors Amy Webb, professor of strategic foresight at New York University’s Stern School of Business, and Andrew Hessel, co-founder and chairman of the Center of Excellence for Engineering Biology and the Genome Project, delve into the history of the field of synthetic biology, examine today's state of the art and imagine what a future might look like where life itself can be manufactured molecularly.
It’s plausible that by the year 2040, many societies will think it’s immoral to eat traditionally produced meat and dairy products. Some luminaries have long believed this was inevitable. In his essay “Fifty Years Hence,” published in 1931, Winston Churchill argued, “We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”
That theory was tested in 2013, when the first lab-grown hamburger made its debut. It was grown from bovine stem cells in the lab of Dutch stem cell researcher Mark Post at Maastricht University, thanks to funding from Google cofounder Sergey Brin. It was fortuitous that a billionaire funded the project, because the price to produce a single patty was $375,000. But by 2015, the cost to produce a lab-grown hamburger had plummeted to $11.43. Late in 2020, Singapore approved a local competitor to the slaughterhouse: a bioreactor, a high-tech vat for growing organisms, run by US-based Eat Just, which produces cultured chicken nuggets. In Eat Just’s bioreactors, cells taken from live chickens are mixed with a plant-based serum and grown into an edible product. Chicken nuggets produced this way are already being sold in Singapore, a highly regulated country that’s also one of the world’s most important innovation hotspots. And the rising popularity of the product could accelerate its market entry in other countries.
An Israel-based company, Supermeat, has developed what it calls a “crispy cultured chicken,” while Finless Foods, based in California, is developing cultured bluefin tuna meat, from the sought-after species now threatened by long-standing overfishing. Other companies, including Mosa Meat (in the Netherlands), Upside Foods (in California, formerly known as Memphis Meats), and Aleph Farms (in Israel), are developing textured meats, such as steaks, that are cultivated in factory-scale labs. Unlike the existing plant-based protein meat alternatives developed by Beyond Meat and Impossible Foods, cell-based meat cultivation results in muscle tissue that is, molecularly, beef or pork.
Two other California companies are also offering innovative products: Clara Foods serves creamy, lab-grown eggs, fish that never swam in water, and cow’s milk brewed from yeast. Perfect Day makes lab-grown “dairy” products—yogurt, cheese, and ice cream. And a nonprofit grassroots project, Real Vegan Cheese, which began as part of the iGEM competition in 2014, is also based in California. This is an open-source, DIY cheese derived from caseins (the proteins in milk) rather than harvested from animals. Casein genes are added to yeast and other microflora to produce proteins, which are purified and transformed using plant-based fats and sugars. Investors in cultured meat and dairy products include the likes of Bill Gates and Richard Branson, as well as Cargill and Tyson, two of the world’s largest conventional meat producers.
Lab-grown meat remains expensive today, but the costs are expected to continue to drop as the technology matures. Until they do, some companies are creating hybrid animal-plant proteins. Startups in the United Kingdom are developing blended pork products, including bacon created from 70 percent cultured pork cells mixed with plant proteins. Even Kentucky Fried Chicken is exploring the feasibility of selling hybrid chicken nuggets, which would consist of 20 percent cultured chicken cells and 80 percent plants.
Shifting away from traditional farming would deliver an enormous positive environmental impact. Scientists at the University of Oxford and the University of Amsterdam estimated that cultured meat would require between 35 and 60 percent less energy, occupy 98 percent less land, and produce 80 to 95 percent fewer greenhouse gases than conventional animals farmed for consumption. A synthetic-biology-centered agriculture also promises to shrink the distance between essential operators in the supply chain. In the future, large bioreactors will be situated just outside major cities, where they will produce the cultured meat required by institutions such as schools, government buildings and hospitals, and perhaps even local restaurants and grocery stores. Rather than shipping tuna from the ocean to the Midwest, which requires a complicated, energy-intensive cold chain, fish could instead be cultured in any landlocked state. Imagine the world’s most delicate, delicious bluefin tuna sushi sourced not from the waters near Japan, but from a bioreactor in Hastings, Nebraska. Synthetic biology will also improve the safety of the global food supply. Every year, roughly 600 million people become ill from contaminated food, according to World Health Organization estimates, and 400,000 die. Romaine lettuce contaminated with E. coli infected 167 people across 27 states in January 2020, resulting in 85 hospitalizations. In 2018, an intestinal parasite known as Cyclospora, which causes what is best described as explosive diarrhea, resulted in McDonald’s, Trader Joe’s, Kroger, and Walgreens removing foods from their shelves. Vertical farming can minimize these problems. But synthetic biology can help in a different way, too: Often, tracing the source of tainted food is difficult, and the detective work can take weeks. But a researcher at Harvard University has pioneered the use of genetic barcodes that can be affixed to food products before they enter the supply chain, making them traceable when problems arise.
That researcher’s team engineered strains of bacteria and yeast with unique biological barcodes embedded in spores. Such spores are inert, durable, and harmless to humans, and they can be sprayed onto a wide variety of surfaces, including meat and produce. The spores are still detectable months later even after being subjected to wind, rain, boiling, deep frying, and microwaving. (Many farmers, including organic farmers, already spray their crops with Bacillus thuringiensis spores to kill pests, which means there’s a good chance you’ve already ingested some.) These barcodes could not only aid in contact tracing, but be used to reduce food fraud and mislabeling. In the mid-2010s, there was a rash of fake extra virgin olive oil on the market. The Functional Materials Laboratory at ETH Zurich, a public research university in Switzerland, developed a solution similar to the one devised at Harvard: DNA barcodes that revealed the producer and other key data about the oil.
Every healthy relationship is built on compromise. Which is why there probably isn’t room in my boyfriend’s apartment for both my slow cooker and Instant Pot. Before we met, I had been living in my studio for almost eight years – plenty of time to accumulate all manner of cooking gadgets, tools and appliances. I purchased the slow cooker first, with a clear sense of what I wanted to make: soups, chili, maybe some bolognese.
The Instant Pot, on the other hand, was an impulse buy. I didn’t actually know what I would do with this multipurpose cooker, marketed as a “7-in-1” device. But seemingly everyone else was buying one. And it was on sale for Black Friday, as it always is. I paid $67.99 for the six-quart Duo 60 and, according to my Amazon order history, threw in a 9-inch springform pan and reversible cast iron grill/griddle pan. I somehow doubt those will make the journey over to my boyfriend’s either.
So, of the Duo 60’s seven functions (pressure cooking, slow cooking, rice, yogurt, steaming, sautéing and warming), slow cooking was clearly my comfort zone. The problem is, the Instant Pot is not very good at that, at least not out of the box. The same sealed lid that makes the IP so adept at pressure cooking rice, beans and meat is poorly suited to the task of slow cooking, which requires a meaningful amount of evaporation to be successful. While there’s a steam tray latched to the back of the Instant Pot, a traditional slow cooker would have a glass lid with at least one hole for steam to escape. What’s more, the sealed design rules out the possibility of inserting a probe thermometer, something all conventional slow cookers offer.
Read any number of articles or Reddit threads and you’ll see two pieces of advice repeat themselves: adjust the amount of liquid, or increase the cooking time. My issue with that approach is that I’m not much of an improvisational cook to begin with, and I’d rather not learn after three-plus hours of cooking that my meal is a bust.
Eventually in my research I found this $18 tempered glass lid, made by Instant Pot itself. The company isn’t so cheeky as to acknowledge the lid improves a flawed slow cooking experience, but needless to say, it does recommend the accessory for that purpose, not to mention sautéing, serving and keeping food warm. Though I purchased the Duo 60 in 2017, Instant Pot claims the six-quart lid should fit, well, any six-quart Instant Pot model. As a bonus, it's dishwasher safe, though I definitely hesitated after seeing at least two Amazon reviewers report their wash cycles ended in glass shards. (Mine survived just fine.)
My first test of the new setup was my favorite slow-cooker chili recipe. (As a tip, if you’re new to slow cooking in the Instant Pot, treat the “Normal” setting as the equivalent of low, and “More” when the recipe calls for high. Like any slow cooker, the Instant Pot defaults to a warming mode after the cooking time is up.) After four hours of cooking on low, the chili tasted the way I remembered it: sweet, spicy and certainly not too soupy. And I was grateful to not have had to reduce the liquid by 15 to 20 percent, especially with so many different kinds of fluids required for this particular recipe. Another day, I cooked a vegetable-tortellini soup on high for five hours. (This recipe also gave me an excuse to try some sautéing too.)
Over the long hours each recipe was cooking, I noticed more and more condensation clinging to the underside of the lid. Though the Instant Pot itself got quite warm on low (and close to hot on high), the handle remained more tepid to the touch, which I was able to grab with bare hands without burning myself. As a tip, if you want to remove the lid without dripping all the condensation back into the dish, flip it toward you when removing it instead of lifting it straight up.
Another tip: the lid is also excellent for covering leftovers in the Instant Pot’s inner pot. Just stick the covered stainless steel bowl in the fridge and worry about cleaning it another day. (Yes, my “tip” here is really just punting on doing the dishes.)
In the end, I’m still not sure what will become of my standalone slow cooker. Will I sell it on the cheap? Donate it? Gift it to my mom, who has never used a crock pot? TBD. But now that my Instant Pot is actually the multipurpose cooker I originally wanted, I suspect I won’t be bringing that second appliance to the new apartment.
Every month, Engadget features what our editors are currently into, whether it be video games, podcasts or gadgets. These are not official reviews; they’re simply our first-hand experiences. This week, Senior Editor Nicole Lee gives her take on the Zojirushi Neuro Fuzzy rice cooker.
A long-standing joke among my family and friends over the past couple of decades is that I’m not a true Asian. Why? Because I didn’t have a rice cooker. Since rice is a staple of the Asian diet, rice cookers are commonplace in most Asian households. But for years, I refused to get one. That is, until recently, when I finally gave in and got a $195 Zojirushi Neuro Fuzzy rice cooker. And ironically, what I ended up liking most about it isn’t rice at all.
The reason I held off was mostly that I didn’t think I needed it. Since I only live with my husband, I told myself I didn’t need a single-purpose appliance. After all, I could already make rice on the stove with just a saucepan. I’ve become adept at making small portions of rice over the years. Plus, it only takes 18-or-so minutes. A rice cooker, on the other hand, can typically take 35 minutes or longer. So even though I enjoy rice enough to make it regularly, I just couldn’t quite justify the seeming inconvenience.
This, however, was challenged over this past winter break. We had our family over on Christmas Eve, so I ordered takeout from a local Chinese restaurant. At one point, we ran out of rice, so I set about making more on the stove. I had to make rice for around 10 people, which I’m not used to doing. Long story short, my calculations were off, and the rice I made ended up crunchier than I would like. Of course, my family didn’t complain, but I was still a little upset with myself. That’s when I reconsidered getting a dedicated rice cooker.
Engadget
After some research, I opted for the Zojirushi Neuro Fuzzy rice cooker. Sure it’s expensive – you can easily get basic models for less than $50 – but I wanted one that can cook all kinds of rice such as short-grain and medium-grain white rice, long-grain jasmine rice, sweet (or sticky) rice, brown rice and more. More importantly, I wanted a cooker with “fuzzy logic” (yes, that’s an industry term), which essentially means that the device has a computer chip. This gives it the smarts to adjust temperature and cook time to accommodate other variables, such as human error (like what I experienced over Christmas), to ensure perfectly cooked rice every time.
I’ve now had it for a few weeks, and I love it. It really does make cooking rice so much easier. Instead of having to fuss over the stove, I can just rinse the rice, add water, push a button and walk away. It also has a “Keep Warm” function that lasts over five hours, giving me plenty of time to prepare dinner as the rice cooks. It also comes with a handy guide that tells you the proper rice and water ratio for all the different kinds of rice. On top of that, it has a timer so you can have the rice ready whenever you want it.
Engadget
But I’d argue the killer function of the Neuro Fuzzy isn’t rice at all. I’ve discovered that it actually makes amazing oatmeal from steel-cut oats. I learned about this from an NYT Cooking recipe for “Rice Cooker Steel-Cut Oats,” (link requires subscription) and it is really such a game changer for me. Steel-cut oatmeal usually takes 20 or so minutes to make, and I don’t usually have time for it in the mornings. But with the rice cooker, I just dump in one cup of oats followed by four cups of water and a teaspoon of salt before I go to bed, set the timer for 8AM, toggle the menu to the Porridge setting, press Cook, and I get to wake up to fresh oatmeal every morning. What’s more, the resulting oatmeal is the best I’ve ever had. The texture is so creamy and smooth, making it the perfect vehicle for both sweet and savory applications. I like mine with spam, spinach and furikake.
Additionally, and it admittedly sounds silly to talk about a rice cooker this way, but the Neuro Fuzzy is just adorable. Its long oval shape gives it a rounded, egg-like appearance that I find aesthetically pleasing. It also plays a tune whenever it starts or ends cooking. My favorite design feature, however, is its power cord: it’s retractable! This way you can store it away without a nest of cables to contend with.
Perhaps the only real downside of the Neuro Fuzzy rice cooker is that it’s pretty slow. White rice takes around 40 or so minutes to cook, while brown rice can take 90 minutes or longer (stovetop timing on the other hand, ranges from 18 minutes for white rice to 45 minutes or so for brown rice). Still, that’s a small price to pay for perfectly cooked rice, creamy morning oatmeal and, hopefully, no more ruined Christmases.
Ever since Impossible Foodsstole the show at 2019 with its White-Castle-burger-that-wasn't, Engadget has been following the science of plant-based foods. Nowadays, it's not just patties that can do a convincing impersonation of animal products, and it's not just Impossible Foods. Between Impossible and its biggest competitor, Beyond Meat, we've also seen plant-based chicken nuggets, sausage, pork, "KFC" and even taco meat. But you don't often hear about attempts to mimic a different animal-based product: milk.
And when you do hear of plant-based milks, it's more likely to be dairy alternatives like almond milk, soy milk or oat milk. Even then, it's rare for a dairy-free version to taste like the real thing. That’s exactly the selling point of Silk’s new line of plant-based milk, Nextmilk. It will be available in both full fat and reduced fat versions (MSRP is $4.99 for a 59-ounce carton). It’s going on sale today in grocery stores like Target, Kroger, Publix and HEB, among others.
I tried a sample of Silk’s Nextmilk last week and while it’s tasty, I wasn’t fooled into thinking it tastes like cow's milk. It tastes more like a richer, fattier version of oat milk. It does have a similar creamy mouthfeel to regular milk and the taste is a little closer to dairy than other plant-based milks I’ve tried, but it doesn’t quite replace dairy for me.
The ingredients list reflect what I tasted: It consists primarily of oat milk, plus smaller proportions of coconut milk, coconut oil, soy protein isolate, chicory root extract, cane sugar, sunflower oil, a vitamin and mineral blend, sea salt, locust bean gum, gellan gum, sunflower lecithin, soy lecithin and “natural flavor.”
Still, it’s quite delicious, and it might be close enough to dairy for some people. When eaten with cereal or as an accompaniment to cookies, for example, I thought Nextmilk was a more than acceptable substitute. It also mixes well in coffee and tea. “Silk Nextmilk was specially formulated to meet dairy-lovers’ taste expectations through a remarkably delicious blend of plants that are designed to deliver on key attributes of dairy milk, like taste and texture,'' a Danone (Silk’s parent company) spokesperson told Engadget.
Additionally, Danone says that Nextmilk can be used as a one-to-one alternative to traditional dairy milk in recipes. At the same time, however, the company is also working on another product called So Delicious Wondermilk, which arrives next month and was specifically developed for culinary purposes.
“While Silk Nextmilk is meant for everyday dairy lovers and offers great versatility [...] Wondermilk beverages were developed with culinary-focused consumers in mind and taste great in recipes,” the spokesperson said. When it arrives, Wondermilk will only be available through natural food channels like Whole Foods and Sprouts.
Danone is not the first to attempt a dairy-free alternative that tastes closer to real milk. Impossible Foods, the company behind the Impossible Burger, is also working on this, with a product tentatively called Impossible Milk. However, its availability is still unknown.
After partnering with a number of big chains to help speed up grocery delivery back in 2021, today Instacart is launching Ready Meals so you can now order hot and pre-made meals from local grocers too.
For Instacart, the play is rather straightforward as the company looks to position its Ready Meal Hub as an alternative to more traditional food delivery apps like Seamless, Uber Eats and the like. The only real difference is that instead of ordering food from local restaurants, Instacart is hoping its customers will use Ready Meals to order fresh food like sandwiches, sushi and more from nearby grocery stores, in addition to pre-prepared, ready-to-heat dishes such as take-and-bake casseroles.
Just like regular grocery orders, Instacart says its Ready Meals Hub will be available nationwide, with deliveries arriving at your door in as little as 30 minutes. Instacart is partnering with grocers including Publix, GIANT, Food Lion, Hannaford, Stop & Shop, Martin’s, and Kroger, with plans to add more retailers such as ShopRite in the coming months.
The arrival of the Ready Meals Hub in the Instacart app follows the addition of the Convenience Hub last fall, which added the ability to order a range of pantry staples, snacks, and even alcohol from big-name stores like 7-Eleven and others. Another benefit of the new Ready Meals Hub is that because pre-prepared foods can be ordered alongside regular groceries, Instacart is making it easier to order food for a variety of meals or situations with a single purchase.
The expansion of Instacart's delivery options serves to further reinforce the increasing popularity of home grocery delivery. According to a recent report from the Food Industry Association (FMI), while most meals in the U.S. are still prepared at home, 55% percent of shoppers noted a desire for more hybrid meal options that contain a mix of semi-prepared and fully-prepared dishes.
That said, with Instacart expected to go public later this year, the new Ready Meals Hub is also clearly a way to help maintain strong sales following a record number of orders during the 2021 holiday season.
Beyond Meat's plant-based chicken substitute is coming to KFC restaurants across the US. You'll be able to pick up Beyond Fried Chicken à la carte or as part of the fast food chain's first plant-based combo meal starting on January 10th. The item will be available on KFC menus for a limited time and while stock lasts (which might not last long, based on previous runs). It starts at $7, though the price will vary depending on location.
Beyond Fried Chicken, which Beyond Meat created exclusively for KFC, debuted at an Atlanta restaurant in 2019. Lines reportedly wrapped around the restaurant, which sold out of the plant-based item in just five hours. Other test runs took place in 2020 at restaurants in Nashville, Charlotte and Southern California, with locations in the latter region selling out of Beyond Fried Chicken in one week.
If you happen to miss out on Beyond Fried Chicken during this run, you'll still be able to find Beyond Meat's chicken alternative elsewhere. Some grocery stores started selling the company's "chicken" tenders a few months ago.
As usual, LG has unveiled its latest smart appliances for CES 2022, but this time they come with an unusual twist: a recipe service. The ThinQ Recipe app will let users choose from up to 10,000 recipes, with the app adding ingredients to your grocery list for delivery from Walmart or Amazon Fresh.
LG has partnered with SideChef on the app, letting you cook up anything from a single recipe to a weekly meal plan. It also uses the Scan and Cook feature from Foodspace Technology that scans a bar code on certain frozen and ready-to-cook meals, automatically sending cooking instructions to compatible LG ThinQ ovens.
LG
The new feature is designed to work with LG's latest InstaView Double Range oven and Over-the-range microwave. The former uses LG's InstaView tech that lets you see inside the appliance by knocking twice on the glass. It also uses LG's ProBake convection tech with Air Fry and Air Sous Vide modes, while the microwave offers LG's Steam Cook tech to keep foods moist when cooking.
The new appliances with ThinQ recipe will be shown at LG's virtual exhibition booth at CES 2022 starting on January 5th, though LG didn't say when the app and appliances would go on sale. CES 2022 is still scheduled to proceed next week in Las Vegas, with LG, Samsung and Sony still committed as of this writing. Other companies including Amazon, Google, Meta and Lenovo have backed out of real-world involvement, however.
Snapchat’s in-app camera is now able to recommend recipes based on the food you have laying around your kitchen. Food Scan is the latest addition to the app’s “scan” functionality, which also allows users to identify plants and dog breeds and items of clothing.
Now, scanning a food will turn up recipes containing the item, as well as a link to the Wikipedia entry for the ingredient. Snap has partnered with allrecipes.com on the feature, which it says can recognize more than 1,200 items and suggest more than 4,500 dishes.
I got the chance to preview the feature, and the app’s food scanning abilities were mostly spot-on. It was able to correctly identify a variety of produce and recommend relevant recipes (including a persimmon bar recipe that looked intriguing). Like most of these types of visual search features, though, it’s not entirely foolproof. It suggested cherry recipes when I scanned a bag of cherry tomatoes. And a hunk of ginger managed to totally stump the feature. No matter what angle I held the camera, Snapchat was unable to recognize it as food, and instead recommended reptile and human hand-themed AR lenses.
The feature is also not meant to work with packaged foods — Snapchat has a separate feature that can scan those items for nutritional info — so it won’t be able to help you figure out what to do with that random can of tomato sauce or whatever else is collecting dust in the back of your pantry. But even with those limitations, the feature is still a useful starting point for when you’re out of ideas or just want to try something new. And, even when it doesn’t quite work, you might still find an entertaining new AR lens to try out.
Shortly after releasing Impossible Nuggets as well as Impossible Sausage in grocery stores, the California-based company is introducing yet another faux meat product. It’s called Impossible Meatballs, and unlike the others, it’s actually debuting in retail before restaurants. Impossible Meatballs will be available at Walmart stores this month and at additional retailers later this year. They’re priced at around $6.48 per pack.
Instead of being made out of one “animal,” the Impossible Meatball was designed to be a mix of both “beef” and “pork.” According to the company, each meatball is a custom mix of Impossible Burger and Impossible Sausage along with a “homestyle meatball” seasoning blend that includes dried onions and garlic. They come in a resealable freezer bag, and each contains around 14 or so meatballs. There’s around 12 grams of protein per serving.
Engadget
I received a sample of the meatballs over the weekend. They come already cooked so all you need to do is reheat them via the oven, microwave, stovetop or air fryer. The oven method was listed as recommended so I baked them in a single layer on a baking tray in a 350-degree oven for 17 minutes. The end result is quite delicious — very savory and moist. I could still tell they weren’t really made out of meat though; they lacked a certain texture that I missed. But when I doused them in marinara sauce, that didn’t quite matter as much.
In addition to selling Impossible Meatballs, Walmart will also introduce a dedicated plant-based section of its frozen aisle that will feature various Impossible Foods products. That includes Impossible Chicken Nuggets, Impossible Sausage in spicy and savory flavors, Impossible Burger and the aforementioned Impossible Meatballs.
ErinKunkel
According to the company, Impossible Meatballs is a retail-led product aimed at grocery shoppers. That’s a slightly different strategy than the company’s previous faux meat products, which debuted at restaurants first before being rolled out to grocery stores. However, Impossible Meatballs will still be available for restaurants later this month.
