![issue29cover_image](https://scienceinschool.org/wp-content/uploads/2014/10/issue29cover_image.jpg)
Issue 29
By Emma Davis Turning juices and other liquids into pearls using soft gels is a popular technique in molecular gastronomy Image courtesy of Image in the public domain/Wikimedia Methional played centre stage at the recent Second International Contest for Note by Note Cooking. The challenge: to make…