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molecular gastronomy
chefs + restaurants
Dueling Spanish Chefs
Earlier this year, chefs Ferran Adrià and Santi Santamaría became embroiled in an explosive feud. At the heart of the fuss: a national culinary identity crisis.
11.25.08
- Keywords
- ferran adria,
- santi santamaria,
- lisa abend,
- spanish,
- chefs
chefs + restaurants
First Taste: LAVO
This gastropub offers the kind of lavishness we’d expect from Sin City, with an over-the-top take on molecular gastronomy.
09.26.08
- Keywords
- max jacobson,
- first taste,
- las vegas,
- molecular gastronomy,
- ludo lefebvre
magazine
A Restaurant That’s Really This Good
Is Alinea truly the best restaurant in America? The shock and awe on diners’ faces seem to say it all.
October 2008
- Keywords
- francis lam,
- grant achatz,
- chicago,
- molecular gastronomy,
- restaurants
magazine
The Corrections
Recent discoveries show us that practically everything we think we know about the science of taste is wrong, wrong, wrong.
July 2008
- Keywords
- health + science,
- bruce feiler,
- ferran adria,
- heston blumenthal,
- chefs
chefs + restaurants
First Taste: L20
Laurent Gras has the skill and, perhaps more importantly, the judgment to find a near-perfect meeting ground of pristine product and chefly invention.
05.22.08
- Keywords
- first taste,
- john willoughby,
- chicago,
- laurent gras,
- molecular gastronomy
chefs + restaurants
Round Two in the Santamaría vs. Adrià Smackdown
Santi Santamaría, chef of the 3-starred Can Fabes, denounces Ferran Adrià’s “use of chemical substances like methylcellulose” as a “public health risk.”
05.20.08
- Keywords
- spain,
- lisa abend,
- chefs,
- ferran adria,
- santi santamaria
recipes
Coco Cola
The clever technique of using both a seltzer charge and a cream charge gives you a foamy, snow-white dessert.
May 2008
- Keywords
- will goldfarb,
- cooking school,
- dessert,
- coconut,
- beverage
magazine
Cooking Schools: Experiential Cuisine
Will Goldfarb, the innovative pastry chef, can be as whimsical as he is chemically precise.
May 2008
- Keywords
- alan sytsma,
- cooking school,
- will goldfarb,
- dessert,
- molecular gastronomy
food + cooking
The Ingredient: Tapioca Maltodextrin
Will Goldfarb introduces tapioca maltodextrin, an ingredient commonly used in restaurant kitchens to turn fats into powders.
04.21.08
- Keywords
- ingredients,
- chefs,
- will goldfarb,
- video,
- tapioca maltodextrin
recipes
“Nutella”
You might not realize how simple it is to make the classic hazelnut-and-chocolate spread at home. This version has a more nuanced flavor than the store-bought stuff.
April 2008
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