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 ...

In my last column, I explained the odd phenomenon of spherification, where two chemicals in water combine to form a gel that creates a sphere of water, making an edible water bottle. Now, I’ll show ...

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.

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 ...

Bengaluru-based biotechnology researcher Richard Gomes, who has created an “edible water orb” from natural materials, has a modest disclaimer: the technique used by his team is not unique or even ...

Could a modernist food technique create a new, less wasteful way to package water? Appliance Science looks at the curious chemistry of spherification. I just drank a cup of water. Nothing unusual ...

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 ...

IF YOU eat at fancy places, you may have encountered orbs of sauce or puree, held inside a membrane, that burst in your mouth. Making them involves a little chemistry, but it can be done at home. Now ...