Gastronomical delights await dinner guests at the home of Christophe Chipot. Depending on their host’s inclination, guests might be served cheese and cognac-soaked figs with honey “caviar” or ...

José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Originally created by Ferran and Albert Adrià ...

Spherification is a fun way to produce edible containers for water or other liquids. It isn't difficult to do. Appliance Science shows you how to spherify water and other liquids. Richard Baguley has ...

Whenever you see a video of an astronaut drinking water, they do it like they’re playing a game of orbital Hungry Hungry Hippos, picking off drops floating in mid air. Off-camera, they have better ...

You thought lab-grown meat was the best horror that science could toss at you? You’re wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to ...

Explore the spherification technique, a fascinating way to create gel-encased balls from liquids using sodium alginate. Liz (left) and Kendra (right) explain the nuts and bolts of spherification.

CAMBRIDGE, Mass.--(BUSINESS WIRE)--Likarda, LLC, a pioneering cell therapy company, is at the forefront of creating advanced delivery systems that enhance the efficacy of cell therapies. Central to ...

What looks like an olive, but isn't? The latest episode of Yes, Chef! on NBC saw the tempestuous chefs cooking week-to-week to impress co-hosts and judges Martha Stewart and José Andrés take on a ...