I love diving into the technical mechanics of food. Today, I wanted to test one of the most famous creations in modern ...

Behold the Easy Kit, Albert and Ferran Adrià’s new line of textures that are designed to take home cooking to a much more spherified, jellied and foamy place. The brothers teamed up with Guzmán ...

Modernist Cuisine At Home, Nathan Myhrvold's scaled-down version of his six-volume opus Modernist Cuisine, was supposed to be the molecular gastronomy manual for the home cook — though according to an ...

José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Originally created by Ferran and Albert Adrià ...

Presenting the right gift for at-home chefs who’ve mastered the art of the souffle and can turn out a perfect paella with one hand tied behind their backs: the Easy Kit, your guide to molecular ...

You thought lab-grown meat was the best horror that science could toss at you? You’re wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to ...

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts. El Bulli may have closed last July, but the Spanish restaurant continues ...