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
Next time you stub your toe, try letting loose with a Bandoozer! Sarah from Elk Rapids, Michigan, says her grandparents invented a fake swear word bandoozer to give kids the thrill of naughtiness without any real harm. Bandoozer doesn’t appear in...
Advice about college essays from the winner of a top prize for children’s literature: Kelly Barnhill encourages teens to write about experiences that are uniquely their own, from a point of view that is theirs and no one else’s. Plus, why do we say...