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A block of Tomme de Savoie cheese ages with a sweater of Mucor lanceolatus fungal mold. Mucor itself doesn't have a strong taste, but more flavorful bacteria can travel far and wide along its hyphae — the microscopic, branched tendrils that fungi use to bring in nutrients. Benjamin Wolfe/Benjamin Wolfe hide caption

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Benjamin Wolfe/Benjamin Wolfe

Cloud eggs: It's not just Instagrammers who find them pretty. Chefs of the 17th century whipped them up, too. Then, as now, they were meant to impress. Maria Godoy/NPR hide caption

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Maria Godoy/NPR

Cloud Eggs: The Latest Instagram Food Fad Is Actually Centuries Old

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NadaMoo!'s Birthday Cake Cookie Dough vegan frozen dessert uses coconut milk as its base. Because of its fat and sugar content, many vegan dairy producers say coconut is simply the easiest vegan platform to build a milk or cream out of. But almond milk is also a common choice, in part because it's so popular with consumers. Courtesy of NadaMoo! hide caption

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Courtesy of NadaMoo!

Silicon Valley-based Impossible Foods has taken a high-tech approach to creating a plant-based burger that smells and tastes like real meat. At the company's headquarters in Redwood City, Calif., chef Traci Des Jardins served the Impossible Burger (pictured uncooked) with vegan mayo, Dijon mustard, mashed avocado, caramelized onions, chopped cornichon, tomato and lettuce on a pretzel bun. Maggie Carson Jurow hide caption

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Maggie Carson Jurow

The John C. Sullenger Vineyard at Nickel & Nickel Winery, Napa Valley, Calif. Nickel & Nickel collaborated with scientists to collect wine samples and identify the bacteria and fungi in them by sequencing microbial DNA. Jason Tinacci/Courtesy of Nickel & Nickel hide caption

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Jason Tinacci/Courtesy of Nickel & Nickel