The Bright, Hi-Tech Future of Food Preservation

Irradiating food? Pssh. Old news. Engineers are working on more effective (and cooler) techniques like super-high pressure, chemical coatings, and, yes, laser ovens.

By David H. Freedman
Sep 2, 2011 12:00 AMJul 13, 2023 7:44 PM

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The average American kitchen is lousy with innovation. Science has bombarded us with convection microwave ovens, induction cooktops, and countless other curiosities aimed at making food preparation tidier and more efficient. Yet for all the patents crowding our counters, every time I put together a meal I find myself facing some tediously antique trade-offs: Would I prefer wholesome, quick, or safe? Maybe I can figure out how to achieve two, or even 
all three? Haven’t cracked that one yet.

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