From José Andrés’ salt-air Margarita to Ferran Adrià’s potato chip tortilla, these accessible molecular gastronomy recipes bring modernist technique into your own kitchen.

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 ...

What is the current state of molecular gastronomy? Its main proponents — Ferran Adria, Heston Blumenthal, and Grant Achatz — have distanced themselves from the term. British Japanese chef Jun Tanaka ...

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 ...

It would be impossible to repeat all the nice things that egullet’s Steven Shaw had to say about Ian Kleinman and his molecular gastronomy menu at O’s Steak and Seafood at the Westin Westminster, ...

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.” ...

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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 ...

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 ...