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Heresy in the Haute Cuisine Scene?

Last April, French chef Pierre Gagnaire claimed to have created the world’s first entirely synthetic gourmet dish with molecular cooking made from ascorbic acid, glucose, citric acid and a few grams of 4-O-a-glucopyranosyl-D-sorbitol, a sugar substitute known as maltitol. Gagnaire debuted his celluloid creation in Hong Kong with a starter of jelly balls in apple [...]

Ten Radical Taste Sensations by Heston Blumenthal

Some have described dining at renown chef Heston Blumenthal’s The Fat Duck — one of only three restaurants in the UK with three Michelin stars — as “food theater”.
Chef Blumenthal is one of many modern chefs that have immersed themselves in what some believe is the future of food: molecular gastronomy, the informal science of [...]

Last of the Old-Fashion Roadside Diners

Ah yes, caviar and white chocolate, smoked bacon and egg ice cream, French toast and tomato jam. There’s only one thing better than the refined pleasures of molecular gastronomy — a good old-fashioned roadside diner. The sign on the kitchen door says “Mom’s Kitchen”, where Mary Elizabeth Brown, 76, has been cooking at Allman’s Bar-B-Q [...]

White House Chef is Down to Earth

White House Executive Chef Cristeta Comerford has the distinct honor of not only being the first female executive chef at the White House, but also the first Filipina executive chef at the White House. With that kind of rare, double distinction you might think it’s all gone to her head, but chef Comerford is as [...]

Haute Cuisine Kitchen Starter Kit

For those of us who wish to begin a journey into the world of molecular (or just plain old delicious) gastronomy, we’ll need some basic, must-have kitchen utensils so that one day we can master the creation of dishes like caviar and white chocolate, smoked bacon and egg ice cream, French toast and tomato jam, [...]

Molecular Cooking: What Is It?

Some say molecular gastronomy ideology began with Marie-Antoine Carême (1784-1833), a famous French chef in the early 19th century. She commented that when preparing a food stock “the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous part of [...]

Is Hollywood Actor Training to be a Chef?

Keanu Reeves via last.fm

When is an actor not an actor?   When he’s a chef, of course.
Independently minded Hollywood actor Keanu Reeves, who has appeared in such blockbuster films as Bill and Ted’s Excellent Adventure, Speed and The Matrix, is taking a detour from his movie career to study molecular gastronomy.
The critically acclaimed Reeves, who was [...]

German chef on life support from molecular cooking explosion

According to a report in the German newspaper the Berliner Morgenpost, a German chef, Martin Enger, 24, has blown off one of his hands and is on a ventilator after an explosion occurred from experimenting with “molecular cooking”, a culinary trend made popular by the chef Heston Blumenthal, who gained enormous popularity with the technique [...]

Famous Chef Plans to Open Pizza Parlor in Spain

According to a report from the Los Angeles Times, Ferran Adria wants to open a pizza joint.  Adria is the chef at El Bulli, the winner of the 2009 San Pellegrino World’s 50 Best Restaurants competition. He is known for his remarkable combination of tastes, textures and scientific presentations.  Adria’s foray into the world of pizza making would [...]

World’s First Entirely Synthetic Gourmet Dish

Celebrated French chef Pierre Gagnaire has thrown a bunch of chemicals together and claims to have created the world’s first entirely synthetic gourmet dish made from ascorbic acid, glucose, citric acid and a few grams of 4-O-a-glucopyranosyl-D-sorbitol, a sugar substitute known as maltitol. He and Hervé This, the founder of molecular gastronomy, worked like mad [...]