Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness. We take a peek into the kitchen laboratory that is WD-50 and meet the mastermind behind it all.WATCH: How-To Make Shrimp-Grits with Wylie DufresneSubscribe here for more MUNCHIES!Season 1 Episode 8 of Chef's Night Out. Watch more
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Chef's Night Out: Wylie Dufresne of WD~50
Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness.