Margaret Harris reviews Molecular Gastronomy at Home: Taking Culinary Physics Out of the Lab and Into Your Kitchen by Jozef Youssef Fancy eats: Chef Jozef Youssef explains culinary physics, including ...

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.

Could a modernist food technique create a new, less wasteful way to package water? Appliance Science looks at the curious chemistry of spherification. Richard Baguley Richard Baguley has been writing ...