Add Yahoo as a preferred source to see more of our stories on Google. Click here to read the full article. Wylie Dufresne stands back to watch his employee operate a culinary Rube Goldberg machine.

As noon approaches, the midtown Manhattan outpost of Alex Stupak’s budding Empellón empire fills up around him. The former pastry chef at two of America’s temples of molecular gastronomy—Grant ...

The listing on the menu said “Bagels and Lox,” but the explanation below listed a bagel cone, mascarpone and salmon roe. When servers set the small plates down at the different tables in the dining ...

Marcel Vigneron isn’t just that one Top Chef contestant who always had a vial of isomalt or agar-agar up his sleeve. He’s had his fair share of TV gigs over the years–it’s hard to forget Marcel’s ...

When we were young, we were told not to play with our food. Well, for some chefs and home cooks, that's exactly what they do. Molecular gastronomy, a culinary movement known for its gels, emulsions ...

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 ...

As Chau Mann sat in the parking lot that is West Mitchell Hammock Road during the evening rush hour, the idea to open a restaurant in the corner space of a strip mall off the busy street hit him like ...

"A traditional kitchen is like a pirate ship. We like our flames, we like our noise, we have our scars. We'd like to create a kitchen that's more like a yacht." — Jonathan Zearfoss, a chef and ...

“I was poised and positioned to be the third-coming dark horse of molecular gastronomy. But that would have been uncreative in my mind,” Stupak says. “Grant and Wylie are my mentors and they taught me ...