Chef José Andrés keeps the base classic with blanco tequila, Cointreau, and fresh lime, then finishes the drink with a briny ...

Alton Brown, author and host of the cable television shows “Good Eats” and “Iron Chef America”, told the American Culinary Federation national convention that he fears molecular gastronomy may corrupt ...

Shortly before New Year’s, I went back to O’s at the Westin Westminster with some of my most trusted dining compatriots, where we put away several bottles of Piper Heidsieck champagne and had chef Ian ...

Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck. Fall brings a trio of cookbooks from world-renowned molecular gastronomists whose ...

Gerard Wong loves to share his latest recipe, but the cookbook he and University of Illinois colleagues are putting together probably won't do you much good in the kitchen. The UI materials science ...

MADRID (Reuters Life!) - Spain, where foam became a culinary art form, laid the foundation stone on Wednesday for its first scientific university for chefs, complete with a research lab to explore the ...

CLEVELAND, Ohio – Marble Room Steaks & Raw Bar is featuring molecular gastronomy as part of its wine-dinner series. It’s the second molecular gastronomy dinner for the downtown restaurant. The menu ...

Alinea chef (and arguably the greatest chef in America) Grant Achatz was in town last night at the Institute of Culinary Education to promote his just-released memoir, Life on the Line. In a ...

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Behind the strange beauty of a transparent pie lies molecular cooking. With gelatin, sugar chemistry, and precise temperature control, this dessert challenges everything we think we know about baking.