Time Out New York’s current issue has a feature documenting ingredients used in both restaurant kitchens and industrial settings like labs and factories: The chemical methylcellulose, for instance, is not only used by chefs like Sam Mason at Tailor, but is also very closely related to a key ingredient of K-Y. Another peculiar ingredient is mastic (or mastiha), which is often stored next to the tapioca maltodextrin in the kitchens mentioned in the TONY piece.......