I realized the other day that my first exposure to carbonation – the little carbon dioxide bubbles found in soda — came so early in life that I couldn’t possibly remember it. My kids will eventually say the same thing. Despite warning parents that sugary drinks are unhealthy, doctors still recommend fizzy ginger ale to settle kids’ upset stomachs, and no one’s likely to give up Pepsi, Coke, or Red Bull any time soon.
But carbonation isn’t just for sodas. It’s also the bubble power behind beer and champagne, as well as some avant garde culinary tricks that are both surprising and compelling. This week’s edition of Kitchen Tech looks at three different and affordable ways to bring carbonation to your drinks — and food (!) — at home.