Molecular cuisine: the future of food

Source: Montreal Gazette

MONTREAL - “How many times have you had a fried egg where the yolk is too raw, the top of the white is slimy and the bottom is overdone?” Seattle chef Maxime Bilet raised the question recently at a food-science symposium put on by McGill University. Bile ...
Full article at: Montreal Gazette  More like this  3 days ago, 6:43pm CDT

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Three Dishes at Le Bernardin

Source: The New York Times

I was just talking to a colleague at The Times who ate at Le Bernardin a few weeks ago. We started describing dishes we’d both eaten, and each of us found that we could recall the smallest details of flavor and plating. ...
Full article at: The New York Times  More like this  5 days ago, 4:19pm CDT