While a lot of food in Star Trek comes from the replicators, there’s plenty of fresh food where no one has eaten before. And no, I don’t just mean gagh.
But you don’t have to visit the promenade on Deep Space 9 or the galley on the U.S.S. Voyager to enjoy them; you can make them at home thanks to Chelsea Monroe-Cassel’s new cookbook, The Star Trek Cookbook (hardcover, Kindle), the origin of which she discusses in the following email interview.