You’ve probably heard of molecular gastronomy before, and you have probably been confused as to what it might be! In the avant-garde realm of culinary exploration, molecular gastronomy reigns supreme; ...

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 ...

2002 F&W Best New Chef Grant Achatz turns movie-theater nostalgia into a warm, sippable dessert: buttery popcorn broth poured into glasses and topped with a light caramel froth. Soy lecithin helps the ...

Molecular gastronomy (not the after-effect of eating too many black bean, spicy sausage and cheese nachos) is a scientific discipline that studies the physical and chemical processes that occur while ...

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 ...

An early morning serving of food news, with no preservatives or additives. Italy has banned the ingredients used for Molecular Gastronomy from their restaurants “for the security of it’s citizens.” ...

Top Chef. He is also responsible for the menu at five restaurants in the Atlanta area. His new cookbook is ...

Foams and fun ingredients aren’t just for tasting menus. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more ...