Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City gives detailed instructions for his Rapid Infusion Technique using the iSi Gourmet Whip Plus. In this installment, he creates an infusion of jalapeños in tequila and and infusion of cocoa nibs in vodka.
Scientists unveil starfish-inspired wearable tech for heart monitoring
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When we move, it's harder for existing wearable devices to accurately track
our heart activity. But researchers found that a starfish's five-arm shape
help...
10 hours ago
