Dana Cree, pastry chef at Chicago’s Blackbird and avec, released her cookbook this spring, “Hello, My Name is Ice Cream: The Art and Science of the Scoop”. Want to recreate some of her ice cream flavors yourself from this cookbook? First, check out what she has to say about the science and art that goes … Continue reading
In the town of Reading, located in Berkshire, England, exists the International Cocoa Quarantine Centre, where tropical cacao plants are kept to prevent the spread of pests and diseases which threaten the world’s chocolate supply. Over at Technische Universität München, physicists have shown that molecular simulations can solve how the chocolate-making process turns bitter cacao … Continue reading
Imagine rolling out of bed on a Saturday morning, shuffling into your kitchen, and tossing a few strips of streaky bacon into a skillet. After a few minutes, you’ll hear a delightful crackling and sizzling, soon followed by a complex and savory aroma that could lure even the most resolute of vegetarians to the kitchen. … Continue reading
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