Agar is a polysaccharide-based hydrocolloid synthesized in the cell walls of red seaweed, known as agarophytes. 1 Owing to its unique gel-forming ability, agar has wide-ranging applications that ...

Until recently, I was an agar-agar novice. I didn't grow up eating gelatin desserts like many of my friends, and I never really liked things with a jiggly consistency on those few rare occasions I ...

Agar agar is a valuable setting agent in desserts, jams, sauces, soups, and even vegetarian-friendly gummy candies and marshmallows. Its versatility makes it indispensable for both professional chefs ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Q: I found the recipe for a Dressel’s cake in a somewhat recent article of yours (“Reader hankers for a Dressel cake,” Good Eating, May 23, 2012.) Exactly what is agar agar, and where the heck does ...

Our relationship with microbes has always been complicated. We fear them as “germs,” the organisms behind disease, yet embrace them for their role in the food web and for producing fermented food ...