One of the benefits of reading broadly the world press is sometimes something really extraordinary will present itself. This article is one such thing.
I'm a huge fan of the do-it-yourself philosophy, and I tremendously admire the women's dogged efforts to reproduce the flavor of Coca-Cola. While I don't think I'll be trying the recipe any time soon, the idea of getting non-high fructose corn syrup based Coke in the States again is tremendously appealing.
It's also interesting to note that the bits of food chemistry that that are the basis for molecular gastronomy restaurants such as the Fat Duck, el Bulli, and Minibar are seeping into craft cooking.