- This Modernist Benedict Calls for Sweet Dungeness Crab and Homemade English Muffins
- Video: How to Make Incredible Fluffy Waffles
- Watch: Everything You Need to Know About Butchering a Turkey
- Watch: How to Make the Ultimate Pecan Pie for Thanksgiving
- Video: How to Make Amazing Pistachio Macarons
- How to Make a Next-Level Honey-Glazed Ham for Easter
- Do You Know the Difference Between a Macaron and a Macaroon?
- Video: One Steak to Feed Them All
- Cryosicles Will Blow Your Mind, Come in Root Beer Flavor
- Fall Drink for Gastronauts: The High-Tech Apple Gimlet
This versatile technique produces a granita that's as light and fluffy as fresh snow.
We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. Here, the team that worked with Nathan Myrhvold to create the magnum opus Modernist Cuisine shares an incredible food experiment.
This versatile technique produces a granita that's as light and fluffy as fresh snow. Although we demonstrate this technique with a fresh lemon granita, it can easily be adapted to any flavor that you like.
Equipment: Blender, freezer, liquid nitrogen
Get the Full Recipe at ChefSteps.com