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Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical. -- Wikipedia

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Embracing digital textbooks – Telegraph

At 9to5Mac, Bradley Chambers looks at how publishers have botched the business model for e-texts. Pat finishes the course on molecular gastronomy and then returns the textbook to the school; next fall, the same text is h
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The Evolution and Uses of Cream Chargers: A Comprehensive Guide | by K

Cream chargers, small metal cartridges filled with nitrous oxide (N₂O), have become an essential tool in the culinary world. Despite their simplicity, these devices revolutionized how whipped cream and other frothy creat
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Potato!!! a world savior since 1000s of years.

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