In her book ‘Slime,’ Ruth Kassinger visits a family-run seaweed farm in South Korea to see how the crop is grown and transformed into nori.
Icy ice cream? Gooey gelato? Ice cream experts dish on the science behind your favorite frozen desserts.
Looking for dairy-free or low-sugar ice cream recipes? A chemist gives tips and substitutes to customize your favorite frozen treats.
Two chefs at the world-famous restaurant Noma explain why the microbes at work in fermentation are key to unlocking flavors in their food.