Top chefs are now serving foams instead of sauces with their offerings because foam fits the needs of today's upscale patrons. For those of you who have not yet experienced it, here's a photo of a scallop dish with mushroom-infused foam that my sister-in-law, Sarah, snapped at a fabulous restaurant in Quebec City:

 
Sarah's dinner that 
got foamed in Canada.

Culinary foams have a light, pleasant texture, and can be flavored with anything, including beer, thus eliminating the ghastly chore of burping it up on your own. Foams are less caloric and healthier for us than sauces. Cream and eggs are dropped from foaming recipes, in favor of a less caloric ingredient called air. This is important for those of us who want to have good butts for the weekend.

Tomorrow: More reasons to eat foam.