Khymos Blog Returns with Definitive 2020 Recommendations in Culinary Science Literature After Seven-Year Hiatus
The influential culinary science blog, Khymos, has broken a seven-year silence in its book recommendation series, unveiling…
Khymos Blog Undergoes Major Technical Overhaul and Rebranding, Enhancing User Experience and Digital Presence
Khymos, a prominent online resource dedicated to the fascinating intersection of molecular gastronomy, food science, and culinary…
Preparing for an update of Texture – Khymos
The acclaimed digital compendium, "Texture – A hydrocolloid recipe collection," is set to receive its highly anticipated…
Books on food with a touch of science – Khymos
After a significant hiatus from its regular programming, the Khymos blog has reactivated its renowned book recommendation…
Khymos Undergoes Major Digital Transformation with Comprehensive Website Overhaul, Responsive Design, and Reimagined Brand Identity
The renowned Khymos platform, a leading online resource dedicated to molecular gastronomy and experimental cuisine, has announced…
Results from 20 years of experiments summarized – Khymos
Paris, France – Dr. Hervé This, the renowned physical chemist widely credited as a co-founder of molecular…
Khymos.org Announces Major Update for ‘Texture – A Hydrocolloid Recipe Collection,’ Seeking Community Contributions for Version 3.1
After a six-year hiatus since its last major revision, "Texture – A hydrocolloid recipe collection," a seminal…
Calculate the right amount of yeast – Khymos
The past year has brought the concept of exponential growth into stark relief, primarily through the unsettling…
Khymos Revitalizes Culinary Science Book Recommendations After Seven-Year Hiatus
After an extended seven-year hiatus from its celebrated book recommendation series, Khymos, a prominent voice at the…
Khymos Undergoes Major Technical Overhaul and Brand Refresh to Enhance User Experience.
The acclaimed Khymos blog, a seminal online resource for molecular gastronomy and experimental cuisine, has announced a…
