If you want to show off your knowledge of molecular cooking and give people some personalized gifts this Christmas then these Insts-infusions are great.
Created as part of the MDRN KTCHN series for Chow in which Scott Heimendinger shows people how to use modernist cooking techniques in the kitchen.
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.