Texture Lab Unlock now does more on the same purchase. Blends: kappa with locust bean, xanthan with LBG, agar with LBG, and LM pectin with calcium. Fluid gel on agar and gellan — set, chill, shear to a sauce that still holds. Alginate goes past the sphere: spaghetti, bath time for the skin, chloride or lactate. A saved Texture run can open at half or double the batch. Existing lifetime buyers get this. Infuse stays free.

Infuse Lab is the seventh bench. Chamber vacuum for fruit: compress until it goes dark, or drive marinade into the pores. Botanicals in alcohol get a steep clock. Not a still. Texture Lab Unlock is unchanged.

Thermal Lab can start from a home freezer. Cure Lab adds a wet-gradient pull beside dry and equilibrium brine. Ferment names fridge life after kraut or pickle is ready.

The flask is glass now. Lab marks bounce when you switch benches. Same six labs, same math.

Two new benches. Frozen Lab: gelato, ice cream, and sorbet mix math. PAC and POD from the batch, then the grams. Ferment Lab: kraut salt on the cabbage, pickle salt in the brine, and a meat hold toward pH 5.3. Nitrite still lives in Cure Lab. Guidance, not HACCP.

Thermal Lab now opens on a kitchen doneness: 54 °C beef, 60 °C poultry, 47 °C fish. Pull fish down to 40 °C for salmon or tuna; extra-rare beef to 45.

Cure Lab now injects: pickle from pickup, rest from thickness. Texture Lab adds gellan (low- and high-acyl), kappa, iota, and locust bean — set and melt in kitchen order.