Two CHOW editors on a caloric extravaganza exploring innovation, novelty, and deliciousness.
See Where We've Eaten!
Mad Food Science at the French Culinary Institute
Dave Arnold, at the French Culinary Institute, puts words together in one sentence like hypercolloids and crème anglaise. Watch him make salep dondurma in the video below, and read more about the Turkish stretchy ice cream on Dave's blog.