Aki Kamozawa and H. Alexander Talbot

More from Aki Kamozawa and H. Alexander Talbot

White liquid marshmallow.
DIY

The anatomy of a marshmallow

By Aki Kamozawa and H. Alexander Talbot

How To Make Pastries In Your Microwave
DIY

How To Make Pastries In Your Microwave

By Aki Kamozawa and H. Alexander Talbot

Kitchen Alchemy: The Frigid Power of the Blast Chiller
Gear

Kitchen Alchemy: The Frigid Power of the Blast Chiller

By Aki Kamozawa and H. Alexander Talbot

A large blob of aerated Brie next to a smaller chunk of it and some blackberries, on a white plate.
DIY

Blowing up cheese with nitrous oxide

By Aki Kamozawa and H. Alexander Talbot

A bunch of quick-pickled ramps.
DIY

How to make quick pickles

By Aki Kamozawa and H. Alexander Talbot

Eight stalks of celery, raw and cooked in different ways.
DIY

Shades of green

By Aki Kamozawa and H. Alexander Talbot

A citrus granita margarita in a glass on a plate outside.
DIY

Agave nectar, a sweetener for any occasion

By Aki Kamozawa and H. Alexander Talbot

Three thin rectangular cork-plugged bottles in a row, the left one nearly full of red vinegar, the middle one half full of yellow vinegar, and the right one about a quarter full of orange vinegar.
DIY

Making vinegar at home

By Aki Kamozawa and H. Alexander Talbot

Four balls of fried, smoked potatoes stacked on a white plate next to some yuzu-kosho ketchup.
DIY

Xanthan gum, or my first hydrocolloid

By Aki Kamozawa and H. Alexander Talbot

A packet of freeze-dried ice cream with a photo of an astronaut on the packaging.
DIY

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

By Aki Kamozawa and H. Alexander Talbot

A metal barrel full of steaming liquid nitrogen.
DIY

Playing with ice

By Aki Kamozawa and H. Alexander Talbot

Pectin: not just for jelly
DIY

Pectin: not just for jelly

By Aki Kamozawa and H. Alexander Talbot

Cooking Under Pressure
Physics

Cooking Under Pressure

By Aki Kamozawa and H. Alexander Talbot