We have all had that moment where we have lost the tin opener. No matter which drawer you open, it does not seem to be there. This surprisingly simple technique shows how you can open a can of food without an opener.
US company, 3D Systems has unveiled its new line of ChefJet 3D sugar printers - just as the name implies, the ChefJet will allow any professional kitchen to incorporate "stunning edible prints" with minimal effort - that is, for foodies willing to fork out some serious dough.
The headline may be rather dramatic, but this is an interesting take by Time magazine on some interesting food developments. Menu highlights: insect tacos, rice that stops blindness, noodles that can be "printed" in space, and hybrid confectioneries.
Have you ever wondered why some ice cubes are as clear as glass, or why bakers use sugar, even in savoury breads? Celebrity American chef, Alton Brown, answers these questions in this American Chemical Society’s (ACS’) Bytesize Science episode.
As unique way of celebrating just-past Hallowe'en, Bristol-based specialty ice cream-maker, Charlie Harry Francis, unveiled what is probably the world's first-ever glow-in-the-dark ice cream. His secret ingredient? Jellyfish protein.