The agar liquid turns into a gel and sets at around 35 degrees. Its viscosity suddenly increases near 40 degrees. When acid is added to the liquid and heated, the agar breaks down and the liquid ...

Panna cotta, gummy candies, marshmallows, and plenty of other fruity desserts all often contain gelatin, so what's a ...

"We've got a lot of players around 25 to 30 [years old] who are really starting to understand their game and gel," Agar said. "We've built a culture around that. Personally I feel we've always had ...