Foam! It's a lot of things: it's on your cappuccino, it's on your beer, it's a cliche on your molecular gastronomy menu. But if you examine it closer, people aren't entirely sure what's going on there. Thankfully, Modernist Cuisine's Nathan Myhrvold and W. Wayt Gibbs of Scientific American are on the case. [SA via The Awl]
Filed under:
The Science of Foam
The Latest
Filed under:
‘The Only Reason I’m a Chef Today Is Because of DACA’
Chef and former ‘Top Chef’ contestant Byron Gomez on how the Deferred Action for Childhood Arrivals program paved the way for his career
