Meringues are one of the few desserts that are simple yet elegant works of art. They are also precursors to other impressive, albeit considerably more complicated, desserts such as baked Alaska, lemon meringue pies, and macarons. At the bare minimum, all you need to make a fluffy meringue is egg whites, sugar, and an electric … Continue reading
Guest post by Christina Jayson Watch a barista at work and you will observe the art of preparing a perfect café au lait, cappuccino, macchiato, or mocha – all of which involve different quantities of steamed milk. Behind the artistic foam hearts and milk mustaches lies a science to steamed milk. Students of UCLA’s SPINLab … Continue reading
The Science of Pie – May 19, 2013 People’s Choice Award Elan Kramer, Caleb Turner (Team “Insert Team Name Here”) This student duo thought outside the box with this creative apple and peanut butter pie. To create the ultimate peanut butter experience, the team experimented with the effect of egg white content on the texture … Continue reading
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