Our latest article on xanthan gum is live over at Popular Science. Check it out and learn...
FOOD SCIENCE
Our latest article on freeze-dried food is up over at Popular Science. Check it out and let...
Alex and I had a long weekend off to get married. We were working on Martha’s Vineyard...
We’re pleased to announce the launch of Kitchen Alchemy over at PopSci.com. It’s going to be a...
Pectin is an indigestible soluble fiber which, when combined with water, forms a colloidal system and gels...
Here’s a link sent to us from Alex Kentsis in Boston on how to make a thermostated...
We get a lot of questions about how we create some of the more unusual dishes in...
I need to thank Joan Roca and Salvador Brugues for compiling, cataloging, and testing sous vide techniques...
It began with pike gnocchi. Actually, it began with Wylie and his stand against mousses and the...
In the dining arena, from chef to foodie to reviewer, the current and even now fading statement...
