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Science Food

Dry-Ice Martini and Electric Cake: When Science And Cooking Collide

The New York Times | JULIA MOSKIN | Posted 05.25.2011 | Style

Some professional scientists (and a few amateur lab rats) are taking the research in a different direction. Rather than scenting mozzarella cheese wit...

How I Learned to Stop Worrying and Love the Science Food

Michael Nagrant | Posted 05.25.2011 | Chicago
Michael Nagrant

Alinea and Grant Achatz's cooking was even sometimes dubbed soulless. Like me, though, many of these critics had never eaten the food or spoken with the chef. I think maybe, all they needed to do was eat at Alinea once to discover the truth.