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Molecular Cooking: Gelification

I have a personal vendetta against gelled foods. Some of the most delicious sweets – Jell-O, marshmallows, custards...

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Molecular Cooking: Spherification

If you’ve never thought to yourself, “I really wish I could eat apple juice that had the consistency of caviar...

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Molecular Cooking

Do you keep sodium alginate in your kitchen? How about calcium chloride? You might think these chemicals only belong in...

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Biotechnology in the Kitchen

In the eyes of many people, biotechnology is synonymous with serious scientists in white coats doing weird things in...

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