Former Head Chef of Noma Opens Amass
After The Fat Duck, Per Se and Noma, Chef Matt Orlando opens his own restaurant, Amass, in Denmark. Get to know the ... CONTINUE
Modernist vs. Traditional Cooking with Chefs Dufresne and Ripert
Molecular gastronomy Chef Wylie Dufresne and traditional Chef Eric Ripert share their perspectives on their styles ... CONTINUE
Modernist Cuisine for Traditional Diners
Chef Roy Caceres challenges traditional Italian diners with modernist versions of classic dishes at his restaurant ... CONTINUE
Molecular Gastronomy Tasting Menu at Aramburu Buenos Aires
It is great to see how molecular gastronomy is becoming more popular around the world and chefs are combining the t ... CONTINUE
Did You Know That Shapes Can Have an Impact on Flavor?
Yes! Shapes can affect our perception of flavor. This is the result of a research carried out by Charles Spence who ... CONTINUE
Molecular Gastronomy 2: Sous-vide Cooking
In this second public lecture about molecular gastronomy held at Harvard in the fall of 2010, Chef Joan Roca from E ... CONTINUE
Molecular Gastronomy 1: Science and Cooking
This is a summary of the first public lecture about molecular gastronomy held at Harvard in the fall of 2010. Scien ... CONTINUE
Molecular Gastronomy at Harvard
Harvard starts teaching molecular gastronomy in new general education science course, “Science and Cooking: From ... CONTINUE