Food has become a wildly innovative business. Grab a bag of blue heirloom potato chips and take a look at our biggest, most inventive industry: the business of staying fat and happy.

Chef Homaro Cantu uses science and technology to turn dining upside down. Are you ready for levitating snacks or desserts printed on paper?

With restaurants beginning to employ creative bartenders, you may soon be enjoying such exotic drinks as a sake martini with lychee puree and muddled cucumbers.

Levy Restaurants creates wonderful meals for the thousands of visitors at the World Series, Super Bowl, and even the 350,000 at the Kentucky Derby.

Disney's new restaurant at its California Adventure park, Napa Rose, sports a wine list with over 1,000 names -- and every staff member, from busboys to chefs, is a wine expert.

Can the world's produce become completely organic? Gene Kahn, organic grain farmer and a VP at General Mills thinks it's possible, one step at a time.

When New Zealand companies began to lose Kiwi sales to other countries, they bred a sweeter variety, protected by patents, and began taking back the market.

Damian Mogavero created a program called Slingshot that brings analytics to the chaotic kitchen. Now restaurants know which dishes sell and which waiter pushes the most specials.

Coffee is a $19 billion industry and Ed Faubert is an expert broker on the floor where coffee commodity sales occur -- acquiring the beans that create the flavors you love.