Techniques
Confectionary made of chocolate and marshmallow
A culinary tool that rapidly freezes ingredients on contact using a supercooled surface, enabling unique textural transformations.
3‑D food printing with multi‑material extrusion combines meat, gelatin, and vegetable inks to create complex, edible structures.
High‑temperature, short‑time extrusion of plant proteins creates fibrous, meat‑like textures.
A traditional Navajo technique for preparing blue cornmeal.
Cell‑based dairy production cultivates mammary epithelial cells in bioreactors to synthesize milk proteins and fats.
Sweet baked goods that rely on the Maillard reaction for flavor and browning.
Popcorn coated with caramel
Soul food traditions combine African American culinary heritage with Southern ingredients, featuring techniques like frying, marinating, and braising.
Modernist dessert preparation techniques use chemical reactions and precise temperature control to create unique textures and presentation.
Radio‑frequency heating uses high‑frequency electromagnetic fields to generate internal dielectric heating for rapid, uniform temperature rise in foods.
3‑D printed foam structures are created by extruding protein‑based foams at controlled temperatures and pressures, then stabilizing them with enzymatic or thermal crosslinking.
Applewood smoke is infused into semi‑solid butter at low heat to impart a smoky, buttery flavor.
Smudging and smoke preservation uses low‑temperature smoke to reduce water activity and introduce antimicrobial phenols and aldehydes into food.
Electrospinning of plant protein solutions to produce nanofibrous scaffolds for texture engineering.
Molecular crumb mapping uses DSC and NMR to monitor starch gelatinization, retrogradation, and crumb moisture.
Concentration techniques remove water to intensify flavor and extend shelf life.
Mechanical shear forces applied to hydrocolloid gels (gellan/agar) disrupt polymer networks, creating fluid yet fibrous textures.
A method of preserving meat by storing it at extremely low temperatures to slow enzymatic activity and microbial growth.
Vacuum freeze drying removes water from food by sublimating ice under low pressure, preserving heat‑sensitive nutrients and flavor.
Freeze-drying removes water from food by sublimation, preserving structure and flavor.