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Chemistry World
October 30, 2014
Philip Ball
Spheres of influence Ferran Adria has worked for years to perfect the technique of spherification: encapsulating liquid foods in an edible polymer skin. It is one of the most striking coups of molecular gastronomy. mark for My Articles similar articles
AskMen.com
James Raiswell
Molecular Gastronomy Molecular gastronomy is a fascinating culinary movement with many practical applications. mark for My Articles similar articles
Seasoned Cooking
January 2007
Ronda L. Carnicelli
Coconut Pancakes When January digs its frigid claws into you, it's time to fight back with recipes that take you away to a warmer, friendlier place. Try this one, made with shredded coconut and topped with tropical fruit. mark for My Articles similar articles
Metropolis
April 2007
Sam Jacob
Hollow Inside Starbucks foam and the rise of ambiguous materials. mark for My Articles similar articles
Chemistry World
October 2009
Culinary knowledge French physical chemist Herve This is one of the founding fathers of molecular gastronomy and completed the first PhD in the subject. He dispels a few myths about science and cooking mark for My Articles similar articles