A whimsical mixture of chemistry and food art, molecular gastronomy is all about transformations. Simple ingredients like mushrooms, potatoes, and herbs become distilled into foams, gels, and even ...

Molecular gastronomy and culinary science integration represents the convergence of fundamental research in chemistry, physics and sensory perception with professional cooking practice. This ...

The listing on the menu said “Bagels and Lox,” but the explanation below listed a bagel cone, mascarpone and salmon roe. When servers set the small plates down at the different tables in the dining ...

A real test of the molecular gastronomy trick behind "wagyu snow," the dish that inspired this entire experiment after a ...

2002 F&W Best New Chef Grant Achatz turns movie-theater nostalgia into a warm, sippable dessert: buttery popcorn broth poured into glasses and topped with a light caramel froth. Soy lecithin helps the ...

Ferran Adrià's legendary restaurant gets the museum treatment. But there’s a catch: You can’t actually eat anything on display. A DIY Kit For Doing Molecular Gastronomy At Home Supplies for making ...

Originally published in France, This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable ...

Close-up and microscopic images of foam, solid, and hydrogel gas-entrapping materials. [J.D. Byrne, et al., Science Translational Medicine (2022)] Carbon monoxide (CO) is best known as a potentially ...

As one of the culinary forces behind the seminal (and dearly departed) modernist Spanish restaurant el Bulli, Albert Adrià helped popularize molecular gastronomy techniques like spherification, gels, ...

As a remarkable number of press releases this month have pointed out, molecular gastronomy has made its way to Dallas. Stephen Pyles, who “detests the words” molecular gastronomy, is planning to trot ...

“Fresh apples were the most delicious. There was no significant change from a very old technique, and the impact did not resonate strongly.” Anh Sung-jae’s evaluation of the chef was harsher than last ...

Shortly before New Year’s, I went back to O’s at the Westin Westminster with some of my most trusted dining compatriots, where we put away several bottles of Piper Heidsieck champagne and had chef Ian ...