For the experienced molecular gastronomist or mixologist, the science behind a nitrous oxide (N2O) infusion may be obvious, but for those of us who have
In 1988 two men coined the term molecular gastronomy and a new exploration between science and the culinary arts began. Although it is a study
The culinary or whipping siphon is one of the key tools used by experimental chefs in molecular gastronomy and modernist cooking. It is a small,
All cooking revolves around science. Whether we like to or not, when we step into the kitchen we are about to use physics, chemistry, and
Food is always changing. It seems that deep within mankind lies an exploratory desire to go deeper into our passions. And food is definitely a
