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

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 ...

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 ...

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 ...

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 ...

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Alton Brown, author and host of the cable television shows “Good Eats” and “Iron Chef America”, told the American Culinary Federation national convention that he fears molecular gastronomy may corrupt ...

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 ...