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 filled with fascinating discoveries and unusual experimentation, the story behind the two men who began it is almost equally interesting.
For the experienced molecular gastronomist or mixologist, the science behind a nitrous oxide (N2O) infusion…
The culinary or whipping siphon is one of the key tools used by experimental chefs…
All cooking revolves around science. Whether we like to or not, when we step into…
Food is always changing. It seems that deep within mankind lies an exploratory desire to…