Scientists used ants to make yogurt. Diners in a Michelin-starred restaurant ate it

Alchemist in Copenhagen, currently ranked No. 5 on The World’s 50 Best Restaurants list, describes itself as “part science lab” and has a thing for experimenting with food. The restaurant’s ant-ics began when staff noticed that milk started to curdle when a chef left it in a fridge with an ant insi...

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