Carbonated foam

Carbonated foam

Carbonation is weird, and I’ve gotten to where I only seek out carbonated beverages when I eat Mexican food or need a vector for my vodka. Though it’s not ground-breaking, I started exploring carbonating fluid gels, based on Russel Karath’s blog post...
Best bread ever

Best bread ever

Well-known baker/chef Charlie Van Over and author/chef Priscilla Martel spent one week at The Lab working on some bread recipes. They were some of the most fun and colorful chefs to spend time in our lab. Chef Charlie had developed a specific mixing blade for the...
Spheres

Spheres

The technique of spherification is essentially a controlled gelling process. At the point where two different foods meet, a membrane forms. In “direct spherification,” alginate, a seaweed-based hydrocolloid, is blended into Liquid A. It reacts with the...