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Brandon Gillis and Josh Sharkey definitely have high-end chef cred: Gillis graduated from the French Culinary Institute and has worked at New York City's Tabla and Franny's; Sharkey graduated from Johnson and Wales University and has worked at New York City's Oceana, Jean Georges, Tabla, Bouley, and Caf

The Cornell Creative Machines Lab wants to bring 3D food printing technology to restaurants and home chefs. Top culinary talents believe this could lead to healthier diets, not just snazzier snacks

It’s one of the most commonly consumed snacks in the Western world and has been made in one form or another for at least three centuries, so you might think nothing new could come of the humble french fry.