Molecular Gastronomy News

An example of the kind of food Alton Brown disdains: A wintergreen parfait with walnut, avocado and chartreuse.

On top of the world: Brothers Joan , Jordi and Josep Roca celebrate with staff after their restaurant El Celler de Can Roca was chosen as the world's best restaurant.

After heading the kitchen for 15 years at the Ivy , an iconic and celebrity-studded restaurant and private club in London, the chef Alan Bird decided it was time to depart and spread his wings.

If you're a food nerd, you've probably heard of Modernist Cuisine , the six-volume "cookbook" from former Microsoft Chief Technology Officer Nathan Myhrvold.

Chef Aaron Kirschner, 16, holds his knife and sharpening steel in his family's Boulder kitchen.

Scientists examine evidence about Neanderthals that sheds light on the hominids, who died off some 30,000 years ago.

A view of the Via Pescherie Vecchie, behind Bologna's Piazza Maggiore, right in the heart of the Quadrilatero, a miniature maze of narrow medieval streets dotted with tiny family-owned shops.

No, we don't all eat at buffets. No, we don't eat French molecular gastronomy or prime rib all the time.

Several years ago the idea to use physics or chemistry-based techniques to transform ingredients into food was secluded to haute cuisine or cutting-edge experimental restaurants like the now closed elBulli in Spain.

When you hear about foam in the context of food, you might think of molecular gastronomy, the culinary innovations of the Spanish chef Ferran AdriA , who's famous for dishes like apple caviar with banana foam .

Did you ever think you could re-create a meal by a three-starred Michelin chef at home? Many of France native Anne-Sophie Pic's recipes are not for the home chef - unless one has some molecular gastronomy essentials handy - but her sea bass is comparatively straightforward, though admittedly not a fast and easy weeknight affair.

Beast 96 Tecumseth, at Whitaker, 647-352-6000, thebeastrestaurant.com . Watch for the return of Beast 120 next week when selected tapas, local beers and wines by the glass go for $5 each Wednesday to Friday from 5 to 7 pm.

A sample of the manure foam that caused an explosion that lifted a hog barn two feet off the ground and blew a man 20 feet away from where he had been standing .

Raymond Sokolov became food editor of the New York Times in 1971, and he discusses his long, memorable career as restaurant critic, food historian, and author.

You've eaten at the restaurant - or probably you haven't. Now visit the exhibition.

When dining out, not all secrets are meant to be kept - at least that's partly the intent with the 'secret' restaurant trend.

Spanish chef Ferran Adria, the man behind the late, lamented elBulli restaurant, is bringing an exhibition dedicated to the art and science of his distinctive brand of molecular gastronomy to London.

Feature Articles , Fun In The Kitchen , Wine and Food Pairing - By Jeff Leve on May 10, 2013 at 9:17 am We eat a lot a myriad of different types and styles of fish and seafood at home.

Chef Kevin Gillespie 's highly anticipated new restaurant, Gunshow , made its big debut Wednesday night at 924 Garrett St.

Alder, Wylie Dusfresne's new shrine to molecular gastronomy, teases your mind as much as your mouth.