Edible foam. At this point, we’re weeks away from Guy Fieri introducing a Jack Daniels-infused foam atop deep-fried pork belly at TGI Friday’s across the US. Cliché foodie trope, but the science behind foam is still remarkably fresh.
Nathan Myhrvold, Bill Gates’s former right-hand man, is well known as the mastermind behind Intellectual Ventures. But he’s also an insane chef, who’s been working on the definitive guide to modern cooking, a six-volume, 2400-page tome, Modernist Cuisine. It’s delayed.
