Updated version of making American-cheese-style slices of medium-hard cheeses such as Cheddar or Gruyere: add a small amount of gelatin (which both emulsifies and melts quickly), evaporated milk, and a small amount of water to the cheese. Also, immersion blending the mixture can help break up hard tyrosine crystals in savory cheeses. Of course, this recipe is no longer vegetarian, as the flour-based one was.

Note: Sodium citrate is recommended as an emulsifier by the molecular gastronomy crowd.

Kenji's experiments with creating a risotto that both is creamy with starch and has a toasted nutty flavor. The solution: rinse the rice in the cooking broth, then drain and toast the rice, adding the starchy broth back during cooking.

Some thoughts and initial experiments on how to address the problem of "backchannel" (the audience using Twitter and e-mail) during talks and presentations. The main point is that these too can be a form of conversation about the talk, and the presenter's challenge is how to incorporate that conversation into the presentation itself. The authors have built a Twitter-based application called Donahue to attempt to focus and direct this backchannel conversation.

Some advice on picking typefaces for a project:
* Accumulate a short list of typefaces you trust.
* Supplement them with a few more unfamiliar typefaces.
* Test all the typefaces at different sizes for legibility, feel, color, or other desired criteria.
* Test the typefaces in lower and upper cases.
Building a sample sheet covering these cases can make the comparison process much easier.

Also contains some links to typeface and font resources.