Foie gras—the fattened liver of ducks or geese—is a French delicacy prized for its rich, buttery flavor. But its production, ...

Emulsions are formed when tiny droplets of ... Emulsifiers have a similar structure to fats and oils. One or two fatty acid groups can be added to a molecule of glycerol. They are made by reacting ...

Just be prepared in case they break. Making an emulsion is all about messing up the molecular structure — that's how you get fat and water to mix. Often, it's as simple as maintaining a balance ...

This structure explains the cleansing action of ... This suspension of small grease droplets in water is called an emulsion. Detergents are a family of compounds that are similar to soaps and ...