2002 F&W Best New Chef Grant Achatz turns movie-theater nostalgia into a warm, sippable dessert: buttery popcorn broth poured into glasses and topped with a light caramel froth. Soy lecithin helps the ...

Molecular gastronomy and culinary science integration represents the convergence of fundamental research in chemistry, physics and sensory perception with professional cooking practice. This ...

Alton Brown, author and host of the cable television shows “Good Eats” and “Iron Chef America”, told the American Culinary Federation national convention that he fears molecular gastronomy may corrupt ...

Shortly before New Year’s, I went back to O’s at the Westin Westminster with some of my most trusted dining compatriots, where we put away several bottles of Piper Heidsieck champagne and had chef Ian ...

Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose ...

MADRID (Reuters Life!) - Spain, where foam became a culinary art form, laid the foundation stone on Wednesday for its first scientific university for chefs, complete with a research lab to explore the ...

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Foams and fun ingredients aren’t just for tasting menus. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more ...

Ferran Adrià's legendary restaurant gets the museum treatment. But there’s a catch: You can’t actually eat anything on display. A DIY Kit For Doing Molecular Gastronomy At Home Supplies for making ...