This video is a year old but it is completely mesmerizing to see how milk is manipulated in the hands of an avant-garde chef.
First, the milk is converted into cheese, then the remaining whey is jellified and delicately wrapped in milk skins. We promise you've never seen milk like this before. It'll surely inspire you to stock your pantry with ingredients for molecular gastronomy.
The dish is called Milk, Milk, Milk and is a creation of Spanish chef José Andrés, owner of Washington D.C. restaurant minibar.
From Mooncakes to Hairy Crab and Lotus Root, all the food you should eat at the Chinese Mid-Autumn Festival to celebrate the full moon at harvest time.
Francesco Martucci from I Masanielli in Caserta, Campania, has been crowned the world pizza champion for a second consecutive year. See the roundup of all the exciting international and Italian winners for this year.
