FEATURES
Read about the latest industry techniques, trends, and ideas as well as personal stories from restaurant professionals around the country.
![Reimagined and Emulsified with Aquafaba](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/a31b465a-034d-4245-9757-bb2585ffcb4a/Mizuna-20.jpg)
Reimagined and Emulsified with Aquafaba
Mizuna bartender Austin Carson has almost entirely ditched egg whites in a quest for tighter emulsifications and reducing waste.