Cutting Edge Culinary Science –  In a previous article we touched on creating rapid infusions as one of the great uses available from a modern,

The Slow Pull For Great Flavor The infusion and postmodern equivalent the rapid infusion are a staple of bartending, cooking, and baking. Although foundational, these

A Sense-ational Enigma –  While sitting at the office, muddling through recipes and new trends, someone randomly asked, “Is sweet a flavor?”  Stunned, I had

Now We’re Cooking with Gas –  In the 90s, when certain avant-garde cooks and bartenders were bringing whipped cream dispensers into the service industry to

How a Simple Siphon Is Raising the Bar – Everyone has experienced the modern whipped cream can: the smallish, bottle-shaped figure always lingering around the