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Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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NASA is making major changes to its Artemis Moon program. On Friday, Administrator Jared Isaacman announced the space agency would carry out an additional flight in 2027 to test commercial lunar landers from SpaceX and/or Blue Origin. The new mission will take the place of Artemis 3, which previously would have seen NASA attempt to land on the Moon for the first time since 1972. The flight will also see the agency test a new spacesuit made by Axiom Space.
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