One of the coolest things about our office is that PR reps practically break down our door with new stuff they want to send to us. Like, molecular gastronomy kits, for example. The kit, called, ...

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 ...

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 ...

Famed scientist Herve This is convinced that note-by-note cooking, which involves cooking with compounds, is the way to feed ...

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 ...