Sharing means caring, right? Well, Masao would like to share with you his techniques for cooking Torta di ceci which is a type of Italian cake. If beverages are your thing, perhaps you'd like a nice glass of Sambuca exotic fruit punch, some peach juice, or something he calls his "Super Energy Raisin Juice". More of a hot dog or sausage person? Well then, our buddy Masao has got that covered for you!

In all fairness, these video clips might ruin your appetite so be aware of that in advance.
posted by GavinR on Jun 25, 2008 - 22 comments

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

Vittles and verse - two great tastes that taste great together. Ladies and gentlemen, I bring you the poetry of cookery. As an appetizer, Chris Tusa serves up a tasty bowl of gumbo; next comes the entree, Mark Strand's comforting pot roast. Meanwhile, Shanna Compton imagines herself as the food itself -- eager ingredients in the skilled hands of Jacques Pepin. If you'd prefer to dine out, Charles Simic presents the menu of Cafe Paradiso, while Don Winter, a former night manager at a Niles, Michigan Burger Chef, proffers a more downmarket culinary experience. Bon appetit! (Poemhunter.com previously on MeFi here. )
posted by GrammarMoses on Apr 26, 2006 - 4 comments

Happy birthday, Julia!! American cooking diva Julia Child turns 90 years of age today. She might be slowing, but she hasn't stopped ... and she certainly hasn't stopped eating butter and cream.

Her contributions to American culinary arts, particularly in the area of home cooking, are nearly immeasurable. When you have a look at the way we were cooking before "The French Chef" came along, you'll be doubly grateful for what she's taught us.

She's left her longtime home in Cambridge, Massachusetts for much smaller digs in Santa Barbara, California ... and subsequently donated her legendary kitchen and over 1,200 items from it to the Smithsonian Institution, who disassembled it and painstakingly rebuilt it inside the museum. Julia's Kitchen at the Smithsonian opens to the public on Monday.
posted by chuq on Aug 15, 2002 - 35 comments

Physics inside a microwave oven. I came across this informative link while looking up some physics information. I thought this short movie of a grape in a microwave was amazing. My microwave has never done anything as cool as this.
posted by jragon on May 24, 2002 - 11 comments