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.
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.
‘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