About.com has a nice guide on how to color eggs, and the list of colors is quite impressive (click for instructions): Lavender Small Quantity of Purple Grape Juice Violet Blossoms plus 2 tsp Lemon Juice Violet Blue Violet BlossomsSmall Quantity…
When many people hear molecular gastronomy, they think of culinary foams, originally introduced by Ferran Adria at El Bulli. In case you’re fed up with the foams, here’s a T-shirt to express your feelings: Personally, I can’t even say I’ve…
When eating this chocolate, you eat a molecular model of what you are eating (well, at least one of it’s components) – theobromine! It’s the brainchild of two Belgians, chocolatier Pierre Marcolini and furniture designer Dirk Meylaerts. More info on…
Dominique & Cindy Duby, chocolatiers based in Canada, have put together two “scientific chocolate tasting kits” (one, two). Some of the science behind is explained in their “tasting notes” (copy the text into a wordprocessor to read it). For a…
The video is from the High Field Magnetic Laboratory in Nijmegen. Read more about levitation and check out their other movies (includes a levitating tomatoe!). A short explanation of how this works: An object does not need to be superconducting…
Click to see the complete comic.
This is slightly off-topic, but take a look at these two videos on mechanical gastronomy. First one is a lego-machine that opens a bottle of beer. The second one is a Rube Goldberg (homepage, Wikipedia) machine that pours a beer…
Have you ever though about how far you can shoot a champagne cork? The swedish physicist Hans-Uno Bengtsson has actually done the necessary calculations in the wonderful Swedish book “Kring flaskor och fysik” (which translates to something like “Among bottles…
This is not exactly breaking news, but I just recently discovered that Robert L. Wolke, a retired chemistry professor and author of “What Einstein told his Cook” (volume one and two), writes a food/science column in the Washington Post entitled…
Under the heading “The Curious Cook” Harold McGee recently started an occasional column on food and chemistry and everything in between in the New York Times. It’s definitely worth reading as Harold McGee has time and opportunity to really dig…
