Molecular Gastronomy News

Travel Channel star and ex-gonzo chef Anthony Bourdain has stirred a lot of pots in his time - not all of them in kitchens.

Hats off to a blogger in the Netherlands who is cooking his way through Heston Blumenthal's bible of molecular gastronomy, the Fat Duck Cookbook.

For those of you who loved organic chem in college or get off on chefs who play with their food to the point of BDSM, Brian Miller has a post up on our Daily Weekly blog about former Microsoft exec Nathan Myhrvold and his cookbook in progress.

Was it something I said? A few days after we visited Don Roth's Blackhawk to document an oversize prime rib for our big-food series, the restaurant announced it's going out of business.

This challenge was a scary one and not everyone was ready to break out those cream of mushroom soup cans and pineapple slices.

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.