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.