A reconstruction of bacon behavior using pure plant chemistry. Through fat infusion, umami layering, and caramelization, this thick-cut vegan bacon delivers crisp edges, chewy centers, and a smoky aroma that tastes like the real thing—without imitation, only intention.

A science-driven oven-fry that creates a thin, glass-like crust with true fried-chicken crunch. Through starch aeration, thermal shock, and a double-bake method, the coating shatters on bite while the inside stays tender.

A sensory deep dive into the chemistry of cheese stretch and crunch.
This experiment breaks down how freezing, starch layering, and panko aeration work together to produce molten, shatter-crisp mozzarella — dairy or vegan, always engineered for satisfaction.

A dual-method experiment for the ultimate crispy nugget and fry pairing — engineered through dust–batter–dredge crust layering, double-cook technique, and glaze science.
From juicy whole-cut chunks to nostalgic fast-food nuggets, this Lab proves that crunch, chew, and sauce adhesion are measurable outcomes of process control.

A glass-crisp wing with a warm PB&J glaze that sets into a glossy candy shell. Sweet, salty, and nostalgic with a crunch engineered for maximum impact.