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Molecular Gastronomy

7 Foodie Restaurants in Eastern Europe

Janice S. Lintz | Posted 12.03.2015 | Travel
Janice S. Lintz

The former communist bloc hasn't yet hit Michelin's radar but it has many star worthy restaurants and stellar chefs. The Iron Curtain has been pulled ...

Top 5 Molecular Gastronomy Restaurants

GAYOT.com | Posted 09.24.2015 | Taste
GAYOT.com

Combining avant-garde cooking techniques with high-tech kitchen tools and a poetic sense of whimsy, molecular gastronomy is equal parts art and science. From deconstructed dishes to playful foams to smoky liquid nitrogen desserts, molecular chefs seek to explore food differently.

'Imperial Spherificator' Turns Food Into Edible Pearls

The Huffington Post | Andres Jauregui | Posted 07.31.2015 | Taste

Pellet food hasn't been this exciting since Dippin' Dots. A Canadian company that makes a seaweed-based caviar substitute has launched a Kicksta...

Is It Food, or Is It Foodiness? Or Is It All Just Dust in the Wind...

Erica Wides | Posted 06.12.2015 | Healthy Living
Erica Wides

Let's start off with my report from the International Sweets and Snacks expo; remember, I attended this sugary show in Chicago, hoping to uncover some...

Can Kimchi Be Used to Help Battle Obesity? New Research Suggests Yes

The Daily Meal | Posted 06.17.2015 | Healthy Living
The Daily Meal

Photo Credit: Flickr/Craig Nagy Fermented kimchi may offer an interesting method of helping human metabolism, suggests a new study from researchers...

From the Ivory Tower Kitchen: The Calculus of Cooking

Hari Pulapaka, Ph.D., C.E.C. | Posted 01.07.2015 | Taste
Hari Pulapaka, Ph.D., C.E.C.

As chefs on the line, night in and night out, we are constantly juggling the knobs of our burners to various levels. All of this is to be able to respect the calculus of cooking. It's just science and we don't make those rules.

Fork Makes Broccoli Taste Like Bubblegum

The Huffington Post | Kate Bratskeir | Posted 09.18.2014 | Taste

Gone are the days of dreaming about candy-flavored broccoli from our high chairs. The dream is now reality. The Aromafork, a near-magical product ...

The Ultimate Freezer: A Look At The Anti-Griddle

Ali Rosen | Posted 06.30.2014 | Taste
Ali Rosen

We all know you can freeze juice or fruit -- but what about alcohol?

This Fork Will Make Your Food Taste Better. Seriously.

The Huffington Post | Alison Spiegel | Posted 04.08.2014 | Taste

This could change everything.

What Is It Like to Eat at "41º Experience, by Albert Adrià"?

Quora | Posted 05.27.2014 | Home
Quora

This question originally appeared on Quora. Answer by Julien Vaché, Critique of Restaurants After pulling in a few favours, I was lucky enough to...

Top 10 Molecular Gastronomy Restaurants In The U.S.

GAYOT.com | Posted 03.10.2014 | Taste
GAYOT.com

The best places in the country for this cutting-edge cuisine.

Glow-in-the-dark Ice Cream and the Future of Sweets

Emily Elyse Miller | Posted 01.08.2014 | Taste
Emily Elyse Miller

I discovered this bioluminescent edible a few months ago and have been waiting for the perfect time to share. With everyone looking into the bright ...

How These Seemingly Simple Technologies Have Changed the Way We Do EVERYTHING (SLIDESHOW)

Posted 12.09.2013 | Technology

While devices with Wi-Fi and touchscreens have become a constant presence in our everyday lives, engineers are working to expand our idea of what thes...

WATCH: Your Next Fancy Dinner Will Be Made With Blow Torches And Liquid Nitrogen

The Huffington Post | Posted 11.12.2013 | Technology

Next time you order foie gras or gourmet ice cream at a high-brow restaurant, know that some very advanced equipment might have been behind those dish...

WATCH: This Chemist Created The Food Of The Future

HuffPost Live | Posted 11.07.2013 | HuffPost Live 321

The world population is expected to reach 9.6 billion by 2050, raising widespread concerns about how to feed such an immense quantity of people. Herv...

Interview: Daniele Mazet-Delpeuch's Life in Haute Cuisine

Marshall Fine | Posted 11.20.2013 | Entertainment
Marshall Fine

Mazet-Delpeuch, in her early 70s, is in town to talk about Haute Cuisine, a film loosely based on her experiences as personal chef for French president Francois Mitterand and her year-long-plus tenure as cook for a research lab on an island off Antarctica.

10 Places To Try Molecular Gastronomy

The Huffington Post | Nile Cappello | Posted 08.12.2013 | Taste

Liquid nitrogen, dehydrators, and syringes, oh my!

elBulli: Ferran Adrià and The Art of Food

Emily Elyse Miller | Posted 10.01.2013 | Taste
Emily Elyse Miller

An epicurean haven has just arrived to London's Somerset House, where a vast array of elBulli-everything is on display for all to see.

London Restaurant Notes

Edward Schneider | Posted 06.18.2013 | Travel
Edward Schneider

The cooking at Dinner by Heston Blumenthal is so modern and fresh that links to the medieval or Victorian or WWII-era sources are hardly to be detected. Take that Meat Fruit, which seems to have become the restaurant's signature dish.

The Magic Molecular Gastronomists Don't Discuss

Zester Daily | Posted 08.18.2013 | Taste
Zester Daily

Discovering the science behind magical concoctions.

Bartender, We're Here for the Science!

Heritage Radio Network | Posted 04.05.2013 | Taste
Heritage Radio Network

Anytime a drink is ordered off the "red hot poker" section of the menu, there will be flames shooting out of a pint glass. The effect is rather dramatic, but that is not the point.

Tasting Menus: Where's The Star Of The Show?

Ben Eisendrath | Posted 03.16.2013 | Taste
Ben Eisendrath

So Chef - when I put my dinner in your hands, don't crowd the stage with supporting actors. Please give me a well-executed entree; a star - recommended for my tastes by your kitchen. And then if your star does its job - I'm sure to remember it.

PHOTOS: Culinary Schools Stress Science In The Kitchen

AP | MICHAEL HILL | Posted 09.18.2012 | Home

HYDE PARK, N.Y. -- The basics of a culinary education are getting a little less basic at the Culinary Institute of America. Recognizing that for the ...

Introducing S'mores Spaghetti

Nick Chipman | Posted 11.05.2012 | Home
Nick Chipman

Are you sick and tired of traditional s'mores? Perhaps there just hasn't been as much innovation in the world of chocolate, marshmallow and graham crackers as you'd like.

One of the World's Best Restaurants: Lunch at San Sebastian's Mugaritz (PHOTOS)

Andrew Sessa | Posted 10.31.2012 | Home
Andrew Sessa

Of the many multi-Michelin-starred meccas of molecular gastronomy that call San Sebastian home, Mugaritz is the playful one