The big cuisine trend has left many restaurant-goers wondering how they, too, can transform normal foods into foams, gels, and "squishy balls of goo." Thinkgeek's Molecular Cuisine Starter Kit ($80) might be the answer. Its array of thickeners, emulsifiers, and binders comes packaged with such novel kitchen tools as a syringe and pipettes. Finally, someone has created a product that offers "cook/scientists of all skill levels a chance to play with their food." How long before a dash of calcium lactate seems as routine as pepper? Source: CNET.com
THE WEEK'S AUDIOPHILE PODCASTS: LISTEN SMARTER
- How academia's liberal bias is killing social science
- Why Pakistan won't hunt down the terrorists within its borders
- 43 TV shows to watch in 2014
- How to be the most productive person in your office — and still get home by 5:30 p.m.
- Pope Francis' American problem
- What would a U.S.-Russia war look like?
- Why TheWeek.com is closing the comments section
- Diagnosing the Home Alone burglars' injuries: A professional weighs in
- Sorry, GOP, tax cuts don't pay for themselves
- A brief history of the Christmas present
Subscribe to the Week