Reviews

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Flavor Failure: The Fatal Flaw of Revo’s Fake Fish (and Other 3D-Printed Proteins)

Cut into an M&S “Plant Kitchen No Chicken Kyiv” and you’ll be greeted with a gush of garlicky, herb-flecked vegan butter (formerly known as margarine), reassuringly present and correct. The…

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3D Printer Review: The Easy, Breezy, Multi-color Bambu Lab X1E

The Bambu Lab X1E is the latest release in Bambu’s X1 line. Designed with professional settings and engineering applications in mind, the X1E expands the options for affordable, enterprise printers….

3D Printing for Dummies, 3rd Edition: Breezy, Educational, Essential

I’ve never had the highest opinion of the For Dummies series. I always thought of these books as the kind that people give to dads and uncles to support a…

How Do Adidas 3D Printed Midsoles Hold up after a Year of Use?

I have been entranced with 3D printing since 2014, when I was just 14 years old. Ever since I learned about this technology, I have wondered if we could eventually…

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Review: Cobra 3D Printed Putter Improves 3DPrint.com CEO’s Golf Game

In our latest product review, Alan Meckler, CEO of 3DPrint.com’s parent company, 3DR Holdings, had the opportunity to test out one of Cobra Golf’s 3D printed putters, made using HP’s…

Chef Tim Anderson: How LA’s Sugar Lab Unites Culture and Cuisine with Food 3D Printing

Great food often has an element of surprise. Sometimes, that surprise may come as an unexpected flavor—say, a hint of star anise in an otherwise ordinary French onion soup. But,…

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Chef Tim Anderson: 3D Printed Redefine Meat May Live Up to Its Name – But Not Quite Yet

There is a long, global history of the manipulation of foods to make them resemble other foods, from mock turtle soup to mock duck to imitation crab. While some of…