From the New York Times: Dry-Ice Martini and Electric Cake.
When does a recipe become a science project?
Is it when the compulsion to create an edible electrical circuit keeps a cook up all night, wrapping Twizzler string licorice in pure silver?
Is it when a baker decides to bake 20 equilateral-triangle-shaped pecan pies for Thanksgiving, then attach them together with magnets to form an 80-serving icosahedron? (The recipe begins with 30 cups of flour and 2 large sheets of 24-gauge steel.)
Certainly, when the urge to build a better chocolate fountain — and then fill it with 10 gallons of hot gravy — becomes irresistible, some line between cooking and science has been crossed. [continue].