Aki Kamozawa and H. Alexander Talbot

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The anatomy of a marshmallow

The anatomy of a marshmallow

By Aki Kamozawa and H. Alexander Talbot / Nov 26, 2008
How To Make Pastries In Your Microwave

How To Make Pastries In Your Microwave

By Aki Kamozawa and H. Alexander Talbot / Oct 9, 2013
Kitchen Alchemy: The Frigid Power of the Blast Chiller

Kitchen Alchemy: The Frigid Power of the Blast Chiller

By Aki Kamozawa and H. Alexander Talbot / Jun 11, 2012
Blowing up cheese with nitrous oxide

Blowing up cheese with nitrous oxide

By Aki Kamozawa and H. Alexander Talbot / Jul 6, 2009
How to make quick pickles

How to make quick pickles

By Aki Kamozawa and H. Alexander Talbot / May 21, 2009
Ramps, a wild harvest

Ramps, a wild harvest

By Aki Kamozawa and H. Alexander Talbot / Apr 28, 2009
Shades of green

Shades of green

By Aki Kamozawa and H. Alexander Talbot / Jan 27, 2009
Agave nectar, a sweetener for any occasion

Agave nectar, a sweetener for any occasion

By Aki Kamozawa and H. Alexander Talbot / Jan 20, 2009
Making vinegar at home

Making vinegar at home

By Aki Kamozawa and H. Alexander Talbot / Dec 8, 2008
Xanthan gum, or my first hydrocolloid

Xanthan gum, or my first hydrocolloid

By Aki Kamozawa and H. Alexander Talbot / Oct 25, 2008
If it’s good enough for astronauts, it’s good enough for us

If it’s good enough for astronauts, it’s good enough for us

By Aki Kamozawa and H. Alexander Talbot / Oct 1, 2008
Playing with ice

Playing with ice

By Aki Kamozawa and H. Alexander Talbot / Aug 5, 2008