Saveur assistant editor Anna Stockwell is a woman of many talents -- she cooked a whole goose last year -- but when we brought the Phantom v642 super-slow-motion super-camera over to the Saveur office, she was on her lunch break. So we just captured this footage of her and her apple.
Even ordinary phenomena are fascinating to watch when they're filmed at 1,000 frames per second!
Grant Achatz's Alinea may get all the national (and international) press, but over at Moto, chef Homaru Cantu and pastry chef Ben Roche are turning out delicious, ridiculously innovative meals--and they have a kitchen any scientist would envy. Included is a gorgeous indoor farm where they grow square watermelons made sweeter by bombarding them with classical music, as well as all kinds of exotic produce like mumeplant fruit, white pineberries, and poontalai seeds. Oh, and a huge array of gels, powders, and other additives. Check out the tour over at Saveur.
Nathan Myhrvold knows that the work he and his Modernist Cuisine team do can be a little intimidating or frightening, but he's not going to stand for misconceived reactions--like, "why does your food have so many chemicals in it?" Cheese, wine, bread, and vinegar, he notes, among many more, are created through incredibly complex and unnatural processes with unnatural products. Our friends at Saveur posted his thoughts, along with a great mini-guide to some of his commonly used ingredients.
Here at Popular Science, we love food; and our neighboring magazine Saveur is fond, in its way, of technology. So what could be more natural than a joint celebration of food tech? All this week on PopSci and Saveur, we'll be bringing you delicious, cutting-edge stories and videos about the culinary side of the future.
Five amazing, clean technologies that will set us free, in this month's energy-focused issue. Also: how to build a better bomb detector, the robotic toys that are raising your children, a human catapult, the world's smallest arcade, and much more.