Bubbles are exciting. Controlling bubbles is even more exciting because bubbles do not enjoy being controlled and manipulated. In our most recent foray into foam we blended iota carrageenan--0.1% (a self healing, gelling hydrocolloid) with xanthan gum--0.15%-- to stabilze some bubbles. The result was light, rich and worth taking further. For now we have a deliciously sweet milk foam. The future holds the possiblilites from Brie de Meaux to shrimp scampi.