Rainbow colored food is, for some reason or another, becoming a trend. It’s in our lattes. It’s in our bagels. Even our pizza isn’t safe. I’ve even done some research into why we keep eating these things (the colors might trick our brains into tasting flavors that aren’t there). Now you can jump on the bandwagon while…
Over the last decade many of the principals of molecular gastronomy have carried over to mixology, but generally speaking you have to take out a second mortgage if you want to try them. Here's a kit that lets you be a cocktail chemist in the comfort of your home. No mortgage required.
See that? That's a margarita, magnified 1,000x under a high-tech microscope. And a company called Bevshots has produced a whole series of similar shots of booze at the molecular level. Can you spot your spirit of choice?