molecular gastronomy
n.— «The cool thing about molecular gastronomy is that when you understand the chemical make-up of certain ingredients, you have a better understanding of what goes well with what.» —“Adding some weird science as a cooking ingredient” by Jaime Ee Business Times (Singapore) May 15, 2004. (source: Double-Tongued Dictionary)
Further reading
After misunderstanding the term tummy ache as tummy egg, a three-year-old has questions. This is part of a complete episode.
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