ChefSteps has a unique recipe for dark matter: chocolate made with coffee beans instead of cocoa beans. After making the chocolate, I’d like to discuss three issues I…
My dream home has a fully automated aquaponics system that grows tilapia and vegetables in the backyard. Alas, I live in a tiny apartment in San Francisco, so…
The eternal question: Vitamix or Blendtec? Behold this chimera of a Vitamix base with a special WildSide VM Jar. It’s the best of both worlds. The Blendtec jar…
Spring is rhubarb season. A rhubarb gin fizz with miracle berry is my variation of iNG Restaurant’s rhubarb whiskey sour. It starts sour then turns sweet, thanks to…
The treachery of food at WD-50, where an egg is not an egg. The egg whites are coconut milk infused with cardamom. The yolks are carrot juice and…
Akelarre cooks a lobster dish tableside in a coffee vacuum siphon. I instantly knew I had to make it. I bought the Akelare book to obtain the recipe…
Chef David Chang made Momofuku Ko’s Puffed Egg in episode 9 of The Mind of a Chef, but the show did not provide a complete recipe. After some…
Adapting Mugaritz’s edible soap bar via Modernist Cuisine. A literal palate cleanser! Ingredients: 1 kg Water 150 g Orange Blossom Honey with Honeycomb (substitute for wildflower honey in…
Here’s my attempt to recreate The Aviary‘s gin and tonic with encapsulated cucumber juice. The cucumber juice boba spheres are liquid on the inside and burst in the…
A “chocolate smore bomb with pop rocks shrapnel” is my combination of moto restaurant’s smore bomb and Modernist Cuisine’s exploding chocolate. It is a liquid graham cracker contained…