Aki Kamozawa and H. Alexander Talbot

Get latest from Aki Kamozawa and H. Alexander Talbot

 

The anatomy of a marshmallow

By Aki Kamozawa and H. Alexander Talbot / Nov 26, 2008
 

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

By Aki Kamozawa and H. Alexander Talbot / Jun 11, 2012
 

Blowing up cheese with nitrous oxide

By Aki Kamozawa and H. Alexander Talbot / Jul 6, 2009
 

How to make quick pickles

By Aki Kamozawa and H. Alexander Talbot / May 21, 2009
 

Ramps, a wild harvest

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

Shades of green

By Aki Kamozawa and H. Alexander Talbot / Jan 27, 2009
 

Agave nectar, a sweetener for any occasion

By Aki Kamozawa and H. Alexander Talbot / Jan 20, 2009
 

Making vinegar at home

By Aki Kamozawa and H. Alexander Talbot / Dec 8, 2008
 

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

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

Playing with ice

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