Fungus Burgers, Anyone? The Crazy World of Future Foods

This week, we’re looking at the technology behind the growing plant-based food industry with journalist Larissa Zimberoff. She reveals how fungus is turned into bacon and why air molecules may be the future of protein. Plus, cultural anthropologist Meher Varma tells us about the limitless variations of dal in India, and we visit Mexico for a lesson on making chicken soup with a chipotle kick.

Get the recipe for Chicken Vegetable Soup with Chipotle Chilies:

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how:


Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.comThat’s to try a bottle for just $1.

Get unlimited access to every MasterClass, and as a Milk Street listener, you get 15% off an annual membership! Go to now. 

See for privacy and opt-out information.