There’s no need to leave all the molecular gastronomy fun to the famous chefs when you can do some of it on your own! Such is the case with gelification, a process of turning liquid forms into [...]
In today’s video, sit back and let Chef Thomas show you how the laws of science can be used to your culinary advantage as he tackles modernist cuisine. More commonly known as molecular [...]
Your grandmother and her mother before her would scoff at the idea of taking something as pure as intuitive cooking and adding to it something as cold and calculating as science. If you can get [...]
A trend that has been around since 1992 is Molecular Gastronomy, also known as the art of scientific cooking, modernist cuisine, culinary physics and experimental cuisine. This term was named by [...]