His Web-based company is in part an outgrowth of a food blog that he started when he was 15 that explored Japanese-French fusion desserts and cakes that take three days to make. Atom & Eat sells ...

molecular gastronomyKorean feast Owl of Minerva 700 Bloor St. W., 416-538-3030 The trendy Asian cuisine of the moment is at its most authentic when ...

Toronto Chef teaches the joy of cooking with nitrogen John Placko gives lessons in molecular gastronomy CBC News · Posted: Apr 16, 2014 7:01 PM PDT | Last Updated: April 16, 2014 ...

“It’s not molecular gastronomy. It’s a great tool for chefs because you can hold foods at certain temperatures and prepare them in advance,” says McDonald who started cooking sous vide 15 ...

Molecular gastronomy takes advantage of many of the same scientific principles, such as the use of emulsifiers, but unlike traditional food science, does it on a much smaller scale.

Chef at legendary elBulli restaurant has some down-to-earth thoughts about mousses, cooking, including his favourite dish by his mom March 7, 2014 4 min read ...

Molecular Gastronomy: Exploring the Science of Flavor and Kitchen Mysteries: Revealing the Science of Cooking, the first of his books to be released in English, set out to make kitchen science ...

“Together, they describe the technique of cooking over a slow fire. This method often involves cooking for extended periods of up to 24 hours. To prepare food using the Dum Pukht method, a round ...

MAR. 09 – 11:15 A.M. — The French chemist who coined the term “molecular gastronomy” in 1988 is coming to the five-diamond Signatures restaurant in Ottawa to pres… ...

First for food: Osaka gets a nod as the best eating city around (Photo by takato marui) • Forget New York, Paris, London and Tokyo. Food writer and blogger Michael Booth crowns the birthplace of ...