Food Chemistry Marches Forward

A couple years ago I wrote an article entitled "How I Learned to Stop Worrying and Love the Artificial Flavors", in which I explained how I'd reached a position of acceptance toward a future in which actual deliciousness, rather than vulgar, soulless emulation, is created via test tubes and chemistry. Food chemists, I noted, seemed to be getting closer and closer.

They're not there yet, but for an update, try the chipotle barbecue sauce on McDonald's grilled chicken wraps. The future is approaching.