The quest to replace the sugar in our diets has led to a long list of artificial sweeteners, none of which tastes very close to the real thing. Journalist Nicola Twilley joins host Krys Boyd to talk about the food science that focused not on sugar replacements but instead on actually making sugar better. Her article “The Race to Redesign Sugar” appears in The New Yorker.
(This show originally aired December 8, 2020.)
