Technology in the kitchen seems to evolve fairly slowly - most of the equipment we use hasn't changed in generations. One new area that has been quite exciting is the use of laboratory equipment in the kitchen. Chemical and biological laboratories follow "recipes" with even more precision that chefs do, and as a result they have some equipment that is very worthwhile in the kitchen. One example is laboratory water baths - a very precise sort of bain marie. These have become widely used by cut