With Thanksgiving coming up, MDRN KTCHN host Scott Heimendinger explains the science of emulsions using a holiday staple: gravy. His version uses small amounts of xanthan gum and lecithin to emulsify flavorful jus with fat to create an incredibly rich, completely bird-flavored sauce. Check out the full recipe here. Want to learn more? Come back every Sunday for a new episode of MDRN KTCHN, and check out Modernist Cuisine's new cookbook, Modernist Cuisine at Home!
Have one too many last night? We’ve all been there. Instead of running to the nearest fast food joint, cure your hangover with this nutrient-packed juice. One glass of this recovery drink and you’ll be back to yourself in no time.