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All the Food That's Fit to Print
At the Culinary Institute of America, food scientists use 3-D printing for edible creations, including a delicate French-vanilla cage that turns into a glaze when drizzled with espresso.
Credit: The Culinary Institute of America
The recipe for peach Melba is thought to date back to 1893, when Nellie Melba and Auguste Escoffier were rubbing elbows at the Savoy Hotel, in London.
From The New Yorker
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