After centuries of distrust and disdain, mushrooms are having their moment. From sci-fi smash hits to drug trials, an emerging league of mycophiles are bringing fungi out of the shadows

Eric Ripert at Le Bernardin is the first chef in New York City to be cooking with Nature’s Fynd, which is not seafood at all, but a protein fermented from an extremophilic fungal microbe (Fusarium strain flavolapis or “yellow stone,” nicknamed Fy) discovered by NASA-funded scientists in an acidic hot spring in Yellowstone National Park.

Japanese studio Akihisa Hirata has designed the ‘Tree-Ness House’, a multi-story complex that replicates the structure of a tree

David Tanis doles out his favorite recipe for The New York Times

Under a microscope, crystallized alcohol becomes abstract art