Molecular gastronomys contribution to summertime treats is instant ice cream, emerging, like magic, in a puff of smoke. Nitrogen gas, which liquefies at an extremely low temperature, can freeze ingredients, like cream, on contact, an effect that chefs like Heston Blumenthal of the Fat Duck in England, have used to stunning effect. [more...]
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.
Events
Join us tomorrow for our Webinar: Understanding the GLP-1 Consumers and Innovative Wellness Solutions
Please join us tomorrow November 21, 2024 at 12PM ET, for our Understanding the…
Upcoming Webinar: Understanding the GLP-1 Consumers and Innovative Wellness Solutions
Please join us for our Understanding the GLP-1 Consumers and Innovative Wellness…