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 ...

Culinary foam made from the whites of chicken eggs makes baked goods light and airy. In the LeguFoam project, Fraunhofer ...

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.

Foam is full of gas, they say, with no substance, metaphorically as well as literally. Its only function is to show that the chef is modern, and desperately trying to capture the culinary ...

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 ...

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.

In the late 1990s, Spanish chef Ferrán Adria at El Bullí, which for a time was known as the best restaurant in the world, used a siphon to invent espuma -- what we know as culinary foam.