Foam can either be really classy, à la culinary foam delicately garnishing a dish in a Michelin restaurant, or really unclassy, à la an Ibiza foam party. Let’s talk about the former and forget ...

Top-ranked chef Ferran Adrià of elBulli in Catalonia, Spain, began experimenting with culinary foams in the mid-1990s in his quest to present diners with new and unexpected culinary experiences.

Culinary foam made from the whites of chicken eggs makes baked goods light and airy. In the LeguFoam project, Fraunhofer researchers are working on a plant-based alternative made from legumes.

“Foam seems to have this innate mouth filling ... have traveled to watch him execute a range of whimsical culinary techniques that have earned him the moniker “the Salvador Dali of the food ...

Nothing says fancy dining quite like a blob of foam. So soothing, such a great mouth feel. And get this: you can easily make it at home, expensive restaurants be damned! Fancy restaurants be damned.

As early as 2006, American chefs surveyed by the National Restaurant Association for its annual culinary forecast had declared the trend passé. The craze was over. Image A foam pear alongside a ...

Using a popular culinary technique, researchers have created a foam infused with carbon monoxide to boost the effectiveness of autophagy inhibitors, an experimental cancer therapy that until now ...