Making great popcorn could be described as an exact science in the kitchen but not no one has ever approved the production of popcorn quite as scientifically as these two students from the University of art and design lausanne/ECAL.
Students Laurent Beirnaert, Pierre Bouvier and Paul Tubiana have created a contraption that overly complicates the production of popcorn with the most beautiful results.
One lone grain is heated in oil by candle before exploding to release the fluffy popcorn. Salt is then added - all by the machine.
It's a magnificent example of engineering and certainly makes you appreciate the importance of just one grain of corn.
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.