Top Menu Right My Account View Cart

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 chef, his unique ... 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 of cooking while they make a poached egg with ... CONTINUE

Modernist Cuisine for Traditional Diners

Chef Roy Caceres challenges traditional Italian diners with modernist versions of classic dishes at his restaurant Matamorfosi in Rome. The chef’s style is definitely daring, ... 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 techniques and cooking styles learned ... 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 has been working together ... 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 El Celler de Can Roca ... 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. Science and Cooking: A Dialogue. ... CONTINUE

Molecular Gastronomy at Harvard

Harvard starts teaching molecular gastronomy in new general education science course, “Science and Cooking: From Haute Cuisine to the Science of Soft Matter". The class ... CONTINUE