Lightness. Levity. A little frivolity. These are the words we thought of when the idea of bubbles first came up in a brainstorming session for this digital issue many months ago. It felt right, especially as a follow-up to the moody visual tone of our first digital issue dedicated to the wok.
Ha. What fools we were!
Bubbles may not weigh much, but there's nothing lightweight about them. It's probably not an exaggeration to say that scientists have a better understanding of how to land robots on Mars than they do of the physics of bubbles in our food. But we pushed ahead anyway to create this tribute to—if we may borrow an art-world term—food's negative space.
Welcome to the world of bubbles in solid foods. These foods include breads, cakes, and other stable and airy structures, which are technically defined as "set foams." While it's a stretch, we're also including bean-induced gas here because it's "trapped" in the digestive system.
Baking With Bubbles
Beans, beans, the magical fruit...is there a way to prepare them so that you don't toot? We teamed up with Harvard's Science and Cooking program to put some of the most common tips for bean-gas reduction to the test. Our data tells the true story of what works and what doesn't.
Soft, spreadable, and ethereally light, these foamy foods deliver textures and flavors that are the definition of heavenly. From whipped cream in its many forms to meringues made from aquafaba, let's take a close look at these bubbly wonders.
Free bubbles are fleeting, fizzing their way out of beer, soda, seltzer, and fermented foods of all kinds. At times they're there for our enjoyment, and other times they're just a byproduct, but either way, we love 'em.