Aki Kamozawa and H. Alexander Talbot

A wild new cookbook rethinks what can be done with familiar tools and ingredients.

How a blast of freezing air improves everything from shellfish to pies

The Kitchen Alchemy crew turns earthbound cheese into an airy delight

The subtle science of brine and crunch (recipe included)

The lifecycle of a seasonal delicacy

Cooking green vegetables: why sous vide is better

Plus, how to make a granita margarita

Turn sour old wine into a beautiful holiday gift -- thanks to science

Just in time for campfire season

Join the Kitchen Alchemists to take a look at the myriad uses of xanthan gum