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

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 ...

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 ...

“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 ...

Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose ...

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 ...

DITCH the cookbooks. The key to culinary success is to bring a bit of science to the kitchen, says Hervé This, who is credited as one of the two founders of molecular gastronomy – a term he coined ...