Weekend Reading

Every Sunday, we round up our favorite food reads (podcasts, and videos) from the week, so you can sit back with that cup of coffee and settle in to catch up on what's happening in the world of food.

Today: Growing tomatoes in space, the benefits (yes, benefits) of artificial sweeteners, and the science of soggy cereal.

Here are 7 of our favorite things we read this week:

• Secretly love mushy cereal? Here's the science behind the good stuff at the bottom of the bowl. [Munchies]

• As it turns out, artificial sweeteners may be less dangerous than actual sugar. [The New York Times]

• How many of the 33 best burgers in the U.S. have you tried? [Thrillist]

• A new brewery in Japan just became the most eco-friendly brewery yet with zero waste. [Travel + Leisure]

More: Here are five things we managed to learn when a brewery brought their goods to Food52.

• Americans eating habits are finally changing for the better. [The New York Times]

• NASA is in the midst of a huge food overhaul in space, which could mean vegetable gardens on spacecrafts—eventually. [Inverse]

• If you want to test the way zero-gravity affects the ageing and taste of the liquor, you're going to have to send it to space. [Quartz]

Did you read anything worth sharing this week? Tell us in the comments below!

Photos by James Ransom