Mad about Science: American cheese
By Brenden BobbyReader Columnist American cheese is a bit of an anomaly in the food world. It’s cheese that isn’t cheese and a culinary landmark for one of the most developed nations on Earth....
Tagged: molecular gastronomy
Mad about Science: Gelatin
By Brenden BobbyReader Columnist A jiggling bowl of Jell-O during a hot summer barbecue really hits the spot. But have you ever wondered how we make the stuff? One minute it’s a powder, the...
