This restaurant is experimenting with making drinks using chemical reactions and methods. The idea for the restaurant, Zymology 21, was created from its name, “zymology” meaning the science of fermentation. The idea grew from there to incorporate chemistry methods into the entire menu, including food.
Do you think that food and drinks created using science equipment taste better or worse? Is there an advantage to using the science equipment as opposed to regular cookware?
This article provides a tutorial for creating the perfect soufflé, and a recipe that sounds delicious!
Why do you think over beaten egg whites make a hardened or cracked soufflé?
As we discussed last week, Senate recently killed a bill that would require companies to label GM ingredients on their products. After the bill was killed, several companies stepped forward and vowed to include GMO labeling. General Mills will be the first major company to include GMO labeling.
Question: Do you think that GMO labeling should be mandatory for all companies?
This recipe is for gluten-free pancakes. If gluten-free products tend to be denser, do you think that these pancakes would react the same way? If so, what do you think could make them lighter?
This is a great recipe for gluten free cookies! This recipe calls for “gluten free baking mix” as a flour substitute, but what other alternatives can be used?
Using coconut oil in cooking and in every day life has become a new fad in the US, but how healthy is it really? This article discusses the health benefits of commonly used cooking oils by comparing their saturated and monosaturated fat contents, and what that means for their use in cooking.