Molecular Gastronomy News

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.

When my son Danny and I headed off for a five-day, food-themed vacation in Paris, we each had something in mind.

James Beard Award-nominated chef Trevor Kunk of Blue Hill NYC will soon be concocting spring dishes loaded with indigenous veggies like green garlic and stinging nettles.

Hit Surf Restaurant and Surf Sushi Bar this week to find out as the Spirit of the Seacoast Cocktail Week begins Tuesday, May 7 and leads up to the Portsmouth Hit the Decks Celebration on Friday, May 10.

With World Cocktail Week running from May 6 to 13, it's the perfect time to pause and take stock of Miami's rapidly improving mixology landscape.

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.

Every so often, Patch will venture 'In the Kitchen' to bring you the story behind popular, outrageous and original dishes, snacks and drinks from our local restaurants, sweet spots and coffee shops.

ON A RECENT morning, Robert Newton leaned on the bar at Seersucker, his Brooklyn, N.Y., restaurant, watching diners tuck into breakfast, Southern-style. The Arkansas-bred chef noted that getting Brooklynites to embrace stone-ground grits has been easy.

Behold the Easy Kit, Albert and Ferran AdriA 's new line of textures that are designed to take home cooking to a much more spherified, jellied and foamy place.