Ever wanted to convert a liquid into a mousse? Or create those flavor-filled peals that come in your bubble tea? That’s molecular gastronomy – “born from the fusion of food sciences and gastronomic ...
You never know who you might meet when judging a wedding cake contest at the Chocolate Festival in Denver on Mother’s Day weekend. For me it was meeting Andrew Novick, who was serving as a judge for ...
Famed scientist Herve This is convinced that note-by-note cooking, which involves cooking with compounds, is the way to feed ...
As you should, consumer; spheres are the best, and Albert is the first to agree with you, because he did so in this press release announcing the Easy Kit. “The avant-garde chefs must bring our ...
Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while ...
Roll credits. FoodLab 2010: Hard Cooking with a Vengeance. FoodLab 2010: Revenge of the French. FoodLab 2010: Molecular Gastrology Boogaloo, whatever you want to call it, this flick is finally ...
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