Molecular Gastronomy Newswire

Comprehensive Real-Time News Feed for Molecular Gastronomy.

Results 1 - 20 of 636 in Molecular Gastronomy

  1. How realistic is the 2015 of 'Back to the Future Part II'?Read the original story w/Photo

    18 min ago | Bradenton.com

    ... hot and ready to serve. Homaro Cantu is the kitchen science wizard behind Moto, the Chicago temple of molecular gastronomy. He says the technology to dry and rehydrate food already exists, but the technology to make that food taste good is many ...

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  2. How realistic is the 2015 of 'Back to the Future Part II'?Read the original story

    Friday | The Macon Telegraph

    ... hot and ready to serve. Homaro Cantu is the kitchen science wizard behind Moto, the Chicago temple of molecular gastronomy. He says the technology to dry and rehydrate food already exists, but the technology to make that food taste good is many ...

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  3. Inside Animal Minds: Dogs and Super SensesRead the original story

    Wednesday Apr 16 | WGBH

    ... and technology, and highlight the people involved in scientific pursuits. Ferran Adri, the father of molecular gastronomy, is a true innovator in the worlds of science and food. Recenty, he paid a visit to our neighborhood when he visited the ...

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  4. Chef teaches the joy of cooking with nitrogenRead the original story

    Wednesday Apr 16 | CBC News

    Placko is a molecular cuisine chef who teaches a type of gastronomy that's like cooking with science. He looks at Placko uses substances like liquid nitrogen and carbon dioxide to change everyday foods into different forms, like foams or liquids.

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  5. Put an egg on it? Sure, just make mine hard-boiled.Read the original story

    Monday Apr 14 | The Washington Post

    ... of methods can depend largely on your definition of inconvenience. Herv This, a French chemist and molecular gastronomy researcher, told me that when his schedule is pinched, he occasionally cooks eggs in the dishwasher, which keeps relatively close ...

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  6. Where and What to Eat: Denver Easter Brunch 2014Read the original story w/Photo

    Tuesday Apr 15 | 303 Magazine

    ... menu of choices that show off 1515's ability to play with food through technique like sous vide and molecular gastronomy. The menu is available a la carte or you can build your own 3 course brunch for $30/person with kid's specials for $5. Expect ...

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  7. Why Drink From a Water Bottle When You Can Eat This Blob Instead?Read the original story w/Photo

    Monday Apr 14 | Mashable

    ... The spherical finger food can contain anything from ice cream to a cosmopolitan in a bite-sized parcel. Molecular gastronomy, popularized by chefs such as Spaniard FerrA n Adria and Englishman Heston Blumenthal, is a controversial method of cooking ...

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  8. 10 top reasons why it's great to be BritishRead the original story w/Photo

    Monday Apr 14 | Mirror.co.uk

    ... across the pond and taking the mickey - sarcasm, irony, they just don't get it. Heston Blumenthal's molecular gastronomy at his Fat Duck restaurant in Bray was voted the best restaurant in the world in 2005. His new restaurant Dinner, is now ranked ...

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  9. Set your imagination on fire at Sra Bua restaurantRead the original story

    Sunday Apr 13 | Examiner.com

    ... as much as possible," stated Chef Henrick. Despite the fact that his menu is heavily steeped in molecular gastronomy and modern cooking techniques, his understanding of the fundamentals of Thai cuisine is apparent. What I particular respect is that ...

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  10. Did a Spanish Philosopher Invent the Cronut?Read the original story w/Photo

    Thursday Mar 27 | IVillage

    We're not denying that Dominique Ansel , the wickedly inventive New York-based French pastry chef, is responsible for the Cronut craze and the more recent Milk and Cookie Shot .

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  11. One Man's OpinionAMERICA Needs 'Moore' Democracy, Fewer Clich SRead the original story

    Oct 8, 2009 | American Reporter

    ... National Magazine Awards. She introduced her upscale readers to such concepts as locavore eating and molecular gastronomy (using the principles of chemistry and physics to prepare food). Now that she has been fired, lesser writers get to say "Stick ...

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  12. 3D Food For the Elderly: How This Company is Making People's Lives BetterRead the original story

    Thursday Apr 3 | Epicurious.com

    ... German. Here's how it works according to Tech Crunch's translation of Biozoon's website:"Biozoon uses molecular gastronomy to create food that can be 'printed' using a standard extruder-based printer. The food solidifies and is completely edible but ...

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  13. Chef Talk: Pizza Man's Zachary BakerRead the original story w/Photo

    Thursday Apr 10 | OnMilwaukee

    ... of L'Etoile situated on the Capitol Square. Foodies stretch limits. It is part of our inner creed. Molecular gastronomy, haute cuisine, small plate -- everything. We are always leaning with one part of our palate to the new and inventive, which is ...

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  14. One Man's OpinionAMERICA Needs 'Moore' Democracy, Fewer Clich SRead the original story

    Oct 8, 2009 | American Reporter

    ... National Magazine Awards. She introduced her upscale readers to such concepts as locavore eating and molecular gastronomy (using the principles of chemistry and physics to prepare food). Now that she has been fired, lesser writers get to say "Stick ...

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  15. A German company is printing food for the elderlyRead the original story w/Photo

    Thursday Apr 10 | USA Today

    ... elderly patients with dysphagia - the inability to swallow - to eat without choking. Biozoon uses molecular gastronomy to create food that can be "printed" using a standard extruder-based printer. The food solidifies and is completely edible but ...

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  16. RiverRun Wrap 2014: Part 1Read the original story w/Photo

    Thursday Apr 10 | Creative Loafing

    ... old-fashioned and wants to replace him with a chef who specializes in the new-fangled cuisine known as "molecular gastronomy." The only way he can be fired is if Cargo Lagarde drops from a three-star establishment to a two-star one, and that's ...

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  17. April 10, 2014: Inside a Surprise Party From the World's Best...Read the original story

    Thursday Apr 10 | BiZBash Event Style News

    ... CHEFS: Twenty chefs from around the world gathered in New York this week for a surpass party honoring molecular gastronomy pioneer Wylie Dufresne at his own restaurant, wd~50. The New Yorker: "They'd form cooking groups, pick their dishes, and ...

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  18. 12 Dishes That Define the New NashvilleRead the original story

    Thursday Apr 10 | Nashville Scene

    ... line that's more likely to be discussing SEC football on a fall Saturday than the particulars of molecular gastronomy. And all this has developed out of its chef's tastes and formative experiences. The New Nashville food scene has evolved in much ...

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  19. Wily Chefs Surprise Wylie DufresneRead the original story

    Wednesday Apr 9 | FishBowl

    ... 72-hour assembly of world class restaurant chefs was for the purposes of honoring one of their molecular gastronomy own, Wylie Dufresne (pictured), with a surprise birthday celebration. It all went down successfully last night: They'd focus on three ...

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  20. The World's Best Chefs Punked Wylie Dufresne for One Epic MealRead the original story w/Photo

    Wednesday Apr 9 | Time

    ... that would soon begin to go bad. Racing to his restaurant, considered one of the finest examples of molecular gastronomy in the United States, he fretted: Would he be able to save the produce that packed his walk-refrigerators? Would he be able to ...

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