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"      Getting your very own laboratory has become a calling card among a certain set of chefs these days. Last year, we showed you where David Chang and his crew go to dream up the next pork-belly ramen, and now the BBC&amp;#039;s Stephen Sackur has paid a visit to renowned chef Rene Redzepi&amp;#039;s &amp;quot;Nordic Food Lab,&amp;quot; floating somewhere in a canal in Copenhagen near his restaurant, Noma, known to some as the best in the world. Redzepi tells Sackur that everything taking place in the lab is in pursuit of &amp;quot;better deliciousness.&amp;quot; To that end, he&amp;#039;s currently working on developing an Everlasting Gobstopper vinegars made from wood and experimenting with the liquid that seeps out of six-month fermented yellow peas. Uh, tasty? Maybe it was just an off-day at the Deliciousness Lab. [via Eater] "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/food/a12347/rene-redzepi-lab-6637114/>