Turning liquid cream into this delicate foam requires only a little work – but a lot of science. Anney and Lauren dig into the history and structure of whipped cream, including how it came to be sold in pressurized cans.
Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Oysters and Activism: The Thomas and George Downing Episode
38:18

Savor Gives You a Raspberry
36:28

Seeing Red Beans and Rice
35:46