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Why xanthan gum belongs in your pantry  -  from Food & Wine

Coconut Baked Alaska with Pineapple Meringue Pastry chef Waylynn Lucas of Fonuts in Los Angeles uses xanthan gum to keep the meringue in her baked Alaska stable after she mixes it with pineapple puree.

Molecular Gastronomy Creations: 15 Super Scientific Meals

At these restaurants around the world, chefs perform spectacular feats of molecular gastronomy, like using science to turn scrambled eggs into ice cream.

Edible Glass Potato Chips. These look *wow*; yay, molecular gastronomy! Recipe appears time consuming and difficult, but I can't wait to try!

The new favorite snack food of sideshow performers and certain fringe religious groups? Nothing quite that dangerous, but instead a clever bit of molecular gastronomy involving potato stock, potato starch, and a slow-dried gel.

pineapple, coconut and mango dessert...more for coconut lovers at http://cocomojos.blogspot.com/

I have always been dazzled by molecular gastronomy. At the early stage when I was drafting up what to make for the Royal Selangor - Get Your Jelly On– Challenge, using Royal Selangor Pewter .

‘Mizu Shingen Mochi’ is a new breed of Japanese rice cake that’s bound to get people scratching their heads and wondering what the hell they ordered. Though it might look like a water droplet served fancy, it’s actually a cake that uses water harnessed from the Japanese Alps

‘Mizu Shingen Mochi’ is a breed of Japanese rice cake that’s bound to get people scratching their heads and wondering. Though it might look like a water droplet served fancy, it’s actually a cake that uses water harnessed from the Japanese Alps