Delicious Science: Watch and Learn

By Joel Kahn | October 22, 2012

Marcus, Maxime and students from The Children’s Storefront School

When about 20 students from The Children’s Storefront arrived at Ginny’s Supper Club, they probably didn’t expect a field trip quite like this.

In conjunction with Ginny’s Future of Taste event (featuring Maxime Bilet of Modernist Cuisine), the students got a window into the world of science and cooking, and now that experience is presented in a video, for all to enjoy. With a few simple ingredients (and few not-so-simple ones), Chef Maxime shows how to carbonate grapes, make mac + cheese with virtually any dairy delight, and instantly freeze apple pie ice cream. Check out the video above, and take a look at some of the other things we’ve had to say about the marriage of chemistry and gastronomy.

Joel Kahn

Joel Kahn

Small Radio
Son Electronique

For more videos, check out these favorites:

American Table Opening Party
Ginny’s & Juice: The Classic Daquiri
Noodlevision: A Look Inside Sun Noodles

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Marc Burger