NYU Chemistry graduate student, Ricky Silver, is profiled in the January issue of C&E News for his work in Professor Kirshenbaum's research group on "kitchen chemistry".  Silver is currently working on a project involving "stretchy" ice cream that is a traditional Turkish dish.  The Kirshenbaum group is researching the functional rule of two biopolymer-rich ingredients used to make the Turkish specialty.

See the full article entitled "Food for Thought" for more information.