Molecular Gastronomy
The Science of the Squeezable, Poppable Vegan Egg Yolk
There’s a particular pleasure that commercial vegan products haven’t yet captured: the egg yolk in all of its gooey, globular, food porn-y glory.
Why the Chef Behind Asia's Best Restaurant Wants to Shut it Down
We spoke to Gaggan Anand about his upbringing in Kolkata, his brief career as a rock musician, and why he hates when chefs becomes "brands."
Why the Chef Behind Asia's Best Restaurant Wants to Shut it Down
We spoke to Gaggan Anand about his upbringing in Kolkata, his brief career as a rock musician, and why he hates when chefs becomes "brands."
A Dude Figured Out How to Deep-Fry Water and Now Humanity Is Doomed
We’re both pleased and terrified to report that Jonathan Marcus, an unparalleled genius from the great state of Massachusetts, has performed a feat that will surely go forth in culinary history.
Hong Kong's 'Demon Chef' Gives Traditional Cantonese Food the Modernist Treatment
In Hong Kong, Alvin Leung is known as much for his eccentricity as he is for being the man who’s constantly pushing culinary boundaries.
A Dude Figured Out How to Deep-Fry Water and Now Humanity Is Doomed
We’re both pleased and terrified to report that Jonathan Marcus, an unparalleled genius from the great state of Massachusetts, has performed a feat that will surely go forth in culinary history.
Even Scandinavian Chefs Think a Little Overcooked Meat Beats Perfection
Chef Magnus Nilsson doesn't really mind if a steak is slightly undercooked in the middle and slightly overcooked on the outside. After all, the science of cooking perfectly is something that has never existed before now.
Molecular Gastronomy Still Needs to Taste Good
If you’re using some kind of chemical that is derived from a manufactured process and it is some kind of a GMO that tastes really bad on its own, then it may be time for you to think about things.
Why José Andrés Thinks LA Is One of the World’s Best Cities for Food
The influential Spanish celebrity chef, known for his thick accent and infectious passion for food, hardly spends time in Los Angeles these days but he has built a strong appreciation for the city nonetheless.
Marsupial Milk Makes the Worst Desserts
Looking back, foam seems like a time capsule gimmick of molecular gastronomy. But could foam made from synthetic marsupial milk—especially in the hands of talented dessert chef Pierre Roelofs—make it cool again?
Wylie Dufresne Thinks Good Cooks Should Ask Why
Read the full interview from our second episode of ‘MUNCHIES: The Podcast’, in which editor-in-chief Helen Hollyman speaks to Wylie Dufresne about why you should be asking why as a creative culinary thinker.
Listen to Episode Two of ‘MUNCHIES: The Podcast’ with Wylie Dufresne
On our second episode, we talk to chef Wylie Dufresne of WD~50 to explore why good cooks should ask why.