By adding a molecule known as heme into the patty, the creators of the vegan "Impossible Burger" claim it contains the aroma and taste of meat. In this episode of Serving Up Science Sheril and Karel eat the "Impossible Burger" to find out if it lives up to the hype.

Eating gluten-free has become one of the biggest diet trends of the past few years. Celebrities promote the diet, and some fitness gurus even claim going gluten-free gives a person more energy. Is it right for you?

Where do you look for information on what you eat? Nearly half of Americans don't trust academic scientists when it comes to information about food. Instead, close to a third of Americans put more trust in friends, family and social media.

Nearly half of the food in the United States gets thrown away. Science writer Sheril Kirshenbaum and WKAR All Things Considered host Karel Vega discuss food waste: its impact on the environment and economy, and ways to reduce it.

Welcome to Serving up Science -- the series all about food: where it comes from and how it impacts our health and our planet.