Why don't more chefs use agar agar as a setting agent? So many cooking programmes have the chefs on tenterhooks because they don't know if their jelly dessert is going to set. If they used agar ...

This week’s water-based agar jelly is a dessert that make the most of Kumamoto’s clear water. It is composed of “iced persimmon” made by freezing sweet persimmon that has fully ripened on ...

Our sweet of the week is mitsumame, a Japanese dessert featuring agar (kanten) jelly. You’ll find its silky texture and mild sweetness delights your taste buds. We used caster sugar to make its ...

We're using agar agar, oil, and sports drinks to make beautiful spheres of jelly that look like Orbeez, but are EDIBLE. 😮 This science experiment is SO satisfying and easy, and promises to be a good ...