Whenever you see a video of an astronaut drinking water, they do it like they’re playing a game of orbital Hungry Hungry Hippos, picking off drops floating in mid air. Off-camera, they have better ...

I’ve always been fascinated by the intersection of science and gastronomy. Most people think of cooking as an art, but at the ...

Margaret Harris reviews Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen by Jozef Youssef Fancy eats: Chef Jozef Youssef explains culinary physics, including ...

Explore the spherification technique, a fascinating way to create gel-encased balls from liquids using sodium alginate. Liz (left) and Kendra (right) explain the nuts and bolts of spherification.

Spherification is a fun way to produce edible containers for water or other liquids. It isn't difficult to do. Appliance Science shows you how to spherify water and other liquids. Richard Baguley has ...

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 ...

It’s time for a wave of holiday parties, during which copious volumes of eggnog and holiday-themed cocktails will undoubtedly be poured. If you want your shindig to stand out, you should ditch that ...

Could a modernist food technique create a new, less wasteful way to package water? Appliance Science looks at the curious chemistry of spherification. Richard Baguley Richard Baguley has been writing ...