Invented by Hervé This, the man who coined the phrase Molecular Gastronomy, came up with a genius way to make chocolate mousse with only chocolate and water. Food 52 brought it back and I’m so happy I found it. The taste and texture are wonderful. It’s not as airy as traditional mousse, but it’s still dinner party worthy. It comes together in less than 15 minutes. To keep it vegan, top it with whipped coconut cream. You could also use this as a base for other desserts, thi

Crunchy buttery cinnamon streusel really elevates these soft, fluffy muffins bursting with juicy berries. This was not a planned muffin date, I knew I needed to use up some berries I had, either use them or freeze them. I find that frozen berries doesn’t work as well. They will taste fine, but they sometimes don’t distribute evenly in the batter. I also highly recommend using buttermillk, instead of regular milk. Cream would work, but something about the buttermilk makes the