Chef Mark Dommen, of the recently Michelin-starred and shamefully scarlet-boxed San Francisco restaurant One Market, tells the Examiner that molecular gastronomy may be the next big trend in Bay Area ...
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Molecular gastronomy: The science behind the art of cooking
You’ve probably heard of molecular gastronomy before, and you have probably been confused as to what it might be! In the ...
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 ...
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 ...
Jacob Katel”The exciting part for us is when people break out their cameras before they eat,” says Chef Jacob Durham from Enso. “Food is the only artform made strictly for consumption. Cooking is the ...
Foams and fun ingredients aren’t just for tasting menus. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more ...
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