There are times when gourmet edges more towards the laboratory than the kitchen; spherification is one of those times. In this culinary technique, liquids are transformed into globular semisolid gels ...

Tampa (BLOOM) – In the world of cooking, there’s a cool new thing making waves: olive oil pearls. These little pearls pack a punch of taste that turns dishes gourmet. Let’s dive in and find out what ...

Gastronomical delights await dinner guests at the home of Christophe Chipot. Depending on their host’s inclination, guests might be served cheese and cognac-soaked figs with honey “caviar” or ...

The Science of Pie - May 19, 2013 Best Tasting Pie Stephan Phan, Kevin Yang, Amirari Diego (Team Apples to Apples) Using the technique of spherification, this team applied their knowledge of diffusion ...

If you read last week’s article, I’m sure you’ve now used the melting snowman experiment to teach your kiddos all about bases and acids. Or maybe not. If you’ve had no luck luring the kids into the ...

Today we see more bars using molecular gastronomy in their drinks and pushing the limits on what a cocktail is. In our class we will talk about the history of where molecular mixology came from. We ...

This is a kitchen science experiment that even the most amateur cook can perform. I will be demonstrating how to encapsulate liquids into an clear edible polymer that is completely safe to eat. Chefs ...

Liquids. They’re so… liquidy. But our friends at ChefSteps have a quick and easy way to trap them, in beautiful delicious little spheres. [Narrator] Liquids. They're so liquidy. But we've got a quick ...

Format: One weekly 90-minute lecture by a visiting chef One weekly 90-minute lecture by faculty instructors The problem assumes that the cook is using the standard procedure for spherification: First, ...