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Molecular Gastronomy

Chef Ian Kleinman Out of O's

Claire Walter | Posted 11.13.2009 | Denver

Read More: Larimer Square, Denver Chefs, Michael Long, Sandoval's Kitchen, Ian Kleinman, Wine Fstival, Opus Restaurant, Chef, Robert Corey, Denver, Chefs Comeptition, O's Steak & Seafood, Molecular Gastronomy, Denver News
Claire Walter

The mantle of the Taste of Elegance wine festival's most creative chef that Kleinman won last year now rests on the shoulders of Michael Long.

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Bonsoiree Chef Shin Thompson on Chicago's Underground Dining Scene, Cooking for the James Beard Foundation and What's Next on Chicago's Plate

Claire Bidwell Smith | Posted 06.01.2009 | Chicago

Read More: Chicago Restaurants, Chicago Dining, Food, Shin Thompson, James Beard Foundation, Molecular Gastronomy, Bonsoiree, Bonsoiree Chicago, Chicago News
Claire Bidwell Smith

"I attribute our success here by doing things with food that are unusual and unexpected, while keeping in mind the most important thing we all love about food: taste."

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The U.S. Military: Molecular Gastronomist?

Sophie Brickman | Posted 01.07.2009 | Style

Read More: Inventors, Military, Army, Military Food, Food, Inventions, Culinary School, Molecular Gastronomy, Mres, Style News
Sophie Brickman

Years ago, my father let it slip that his cousin had invented the powdered egg in the late 1930s, thereby contributing the war effort. Aha! A fellow Brickman inventor and culinary whizz!

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How I Learned to Stop Worrying and Love the Science Food

Michael Nagrant | Posted 10.20.2008 | Chicago

Read More: Grant Achatz Soul, Alinea Wine List, Alinea Food, Gastronomy, Garrett's Popcorn, Marco Pierre White, Molecular Gastronomy, Alinea Technique, Organic Food, Grant Achatz, Charlie Trotter, Chez Panisse, Food, Alinea Menu, Experimental Cooking, Alinea Cookbook, Science Food, Alinea, Farm to Table, Eating Local, Chicago News
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.

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'Molecular Gastronomy' And The Art Of Eating In Spain

The Guardian | Adrian Searle | Posted 10.16.2008 | Style

Read More: Molecular Gastronomy, Food, Ferran Adria, El Bulli, El Bulli Review, Style News

I am struggling with a spring fashioned from what appears to be a tight coil of wire, but which has been manufactured, surprisingly, from virgin olive...

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El Bulli Chicago-Style

Flora Lazar | Posted 09.25.2008 | Chicago

Read More: French Pastry, Nomi Restaurant, Ferran Adria, Chefs, Pastry, El Bulli, Albert Adria, Park Hyatt, Noma Restaurant, Molecular Gastronomy, Food, Chicago Food, Chicago Desserts, Chicago Chefs, Chicago Pastry Chefs, Chicago News
Flora Lazar

If you've tried unsuccessfully to get a reservation at Spain's legendary El Bulli restaurant, dubbed by list makers as the best restaurant in the world, you're probably not alone. Now, however, you can stay in Chicago and still get a great taste of desserts El Bulli style at Nomi.

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