Adam Campbell-Schmitt More from Adam Campbell-Schmitt features Advertisement Advertisement Features by Adam Campbell-Schmitt Japan Introduces Certification for Sushi Chefs $117,000 Tuna Marks the End of Tokyo’s Tsukiji Fish Market A New Zealand Supermarket May Have Found a New Way to Get People to Eat Healthier Are Bananas Really on Their Way to Extinction? Are Mussels the New Honeybees? Brits Don't Want Their Croissants to be Crescent-Shaped Climate Change is Threatening Maine’s Lobsters Coffee Could Help You Live Longer, Says Harvard Cotton Candy Inspires a Potential Breakthrough for Artificial Organs Counterfeiters Painted Spoiled Olives to Make Them Look Fresh Eating Slowly Could Help Overweight Kids, Says Study Eggs Won’t Give You a Heart Attack, Says Study Good Gut Bacteria Love Leafy Greens, Says Study How Scientists Are Using Bananas to Detect Skin Cancer Is Salt the New Trans Fat? NYC Seems to Think So Is Tigernut Milk the New Kombucha? It’s Time to Cut Down on Sugar, Say New U.S. Dietary Guidelines Joël Robuchon Building the World's Most Exciting New Culinary School Julia Child’s Le Cordon Bleu Isn’t Closing Any Schools Noma Cofounder to Open Restaurant and Cooking School in Brownsville, Brooklyn The Endless Orchard Wants to Plant Fruit Trees Across the Country Tokyo Noodle Shop Receives the First-Ever Michelin Star for Ramen Tom Brady and Gisele Bündchen Eat Loads of Vegetables (and Not Much Else) Waiters Don't Have to Pool Tips, Says Court Whole Foods Taps Momofuku Alum to Revamp Their Menu Why James Cameron Is Directing Us to Eat Less Meat and Dairy Will French Diners Embrace the Doggy Bag to Combat Food Waste?