A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular gastronomy. Here, one of the founders of the ...

Molecular gastronomy, sous vide, fermentation, and other once-innovative techniques have been overused or misapplied, ...

Claudio Aprile, the chef and owner of molecular gastronomy temple Colborne Lane, has announced that he’ll be opening two new... (Video: Matt Mark Films) Move over, Claudio Aprile —there’s a ...