Molecular Gastronomy News

So we don't have food trucks offering Kobe beef burgers like in Seattle or creme brulee in Manhattan or tacos in LA, but street food is coming to Indianapolis -- and from perhaps an unlikely source.

In New York the Experimental Cuisine Collective has been arranging regular seminars since 2007, in Paris HervA© This' monthly seminar has been running for many years - and now finally the London Gastronomy Seminars are about to launch.

Kitchen collaborators Armando Percuoco makes friends via cooking. There's a popular theory about eating, which we might call "The Great Divide". It goes like this: There is restaurant cuisine and there is home cooking and never the twain should meet.

Immersing yourself in all Auckland has to offer can lead to unexpected surprises.

Nothing can beat char kuey teow or nasi lemak . At least that's what I thought when faced with a menu that looked like a science experiment gone wrong.

As I am writing, I find myself in the middle of a science experiment. I am doing a 12-course dinner open to the public based on the 12 days of Christmas.

After enjoying several terrific meals at North Coast, I was disappointed to learn that chef Ryan Aberle had been let go last spring, in an economy-related cost-cutting move.

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L'Ecluse 16 restaurant is the kind of place that isn't unusual in rural France. Sometimes you have to go far off the beaten path to find a gem.

In the past 12 months, green technology, in general, and automotive tech, in particular, have become the fastest-growing sectors of the American economy.

With the recent news that Baby Einstein is a bold, bold hoax, it is refreshing to know that you can still educate your little one effectively.

Nerdcore points us to a new kit for aspiring chef-scientists looking to try their hand at molecular gastronomy.

Topic: Holiday Gift Guide Finding great gifts is a hard challenge, especially if it should not be too expensive, but also something unique.

Some say cooking is an art form - that recipes are merely guidelines to what makes food delicious.

Hindustan Times : Physicist Nicholas Kurti was at forefront of molecular gastronomy - using science in cooking during the 1960s and 70s.

Don't invite this man to your commune. a The Chicago Tribune website last week printed a list of the ten worst dining trends of the past decade, as decided by various movers and shakers in the American food world.

The Baked Alaska was one of the great show-off desserts of the 1970s . Unfortunately, chefs don't bother with it much these days.

Molecular gastronomy unfolds before your eyes... mesmerizing. I posted this on Twitter a while ago, but thought I'd share it here as well: Restaurant Paustian is in Copenhagen, so this video may be as close as you get to experiencing "aesthetic langoustines in wild pine needles perfumed with smoke" or "imaginary landscapes of chocolate with ...

The Chicago Tribune ran a piece this week about the supposed "ten worst dining trends" of the last decade.

Figs on a plate aren't the only things that get on David Chang's nerves. When asked by the Chicago Tribune what the worst dining trends of the decade were, he says, "The Cheesecake Factory.