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 ...

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 ...

A YouTuber named Cai Nan recently went viral after uploading a video titled "I Want To Make Fried Chicken Transparent, But ...

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 ...

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 ...

“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 ...

For this commandment, judge Wylie Dufresne was given the opportunity to shine as he is the leading pioneer in molecular gastronomy. The chefs were asked to showcase different molecular gastronomy ...

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MADRID (Reuters Life!) - Spain, where foam became a culinary art form, laid the foundation stone on Wednesday for its first scientific university for chefs, complete with a research lab to explore the ...