Researchers at The Hebrew University of Jerusalem have developed plant-based meat using metamaterials—engineered structures that mimic the texture and behavior of real meat.

As Lebanon battles a crippling economic collapse, Beirut’s chefs are turning adversity into innovation. Embracing hyper-local sourcing, sustainable agriculture, and ancestral recipes, they are reimagining Lebanese cuisine—one farm-to-table dish at a time.

The flavours we crave today were shaped by old commercial routes and culture. It wasn’t just the monsoon rains that arrived with the winds — Arabian and Persian traders followed too, bringing with them not only fine muslin and perfumes, but spices, grains, poultry, and culinary traditions.

Made from dates and packed with fibre, potassium, and antioxidants, Saudia Arabia’s Milaf cola is free from refined sugar and artificial additives.