Citrus Suprême
DIY Kitchen Science

Citrus Suprême

“Suprême” refers to the classic culinary technique of removing the flesh of citrus from the pith, or the white spongy layer in between citrus segments composed mainly of pectin and cellulose. Removing the pith, which is characterized by a distinctly bitter flavor, enhances the perceived sweetness in citrus fruit [1]. Though “suprême” may sound like … Continue reading

Inside the Experimental Cuisine Collective
Public Lectures

Inside the Experimental Cuisine Collective

  Launched in 2007, the Experimental Cuisine Collective (ECC) has proven itself as an invaluable resource for those interested in learning about the scientific principles behind food. Founded by Drs. Kent Kirshenbaum and Amy Bentley of New York University in collaboration with Chef Will Goldfarb of WillPowder, the ECC hosts workshops approximately five times per … Continue reading