East Valley Tribune

May 25, 2013 | 05:36 am
East Valley Tribune Facebook East Valley Tribune Twitter East Valley Tribune Mobile Version East Valley Tribune Facebook

Food-Cooking With Science

Mike Groll | Posted: Wednesday, September 19, 2012 12:37 pm

In this image taken on Friday, Sept. 14, 2012, Chef Francisco Migoya, left, demonstrates how to make strawberry sorbet by applying liquid nitrogen to a puree mixture at the Culinary Institute of America in Hyde Park, N.Y. This esteemed cooking school north of New York City is dramatically pumping up science instruction, saying that tomorrow's chefs will need more technical know-how in the age of molecular gastronomy and sous-vide. (AP Photo/Mike Groll)

Welcome to the discussion.

    Rules of Conduct

    Welcome!
    |
    Not you?||
    LogoutMy Dashboard
    Sign up for our newsletter
    Most popular Commented Shared

    After the latest bill failed to pass through the Senate, do you feel there will be any more attempts at mandating more background checks for gun purchases?

    Total Votes: 684

    Loading…

    Calendar

    Events

    © Copyright 2013, East Valley Tribune, Tempe, AZ. [Terms of Use | Privacy Policy]
    A Division of 10/13 Communications