If Julia Child demystified the art of cooking, molecular gastronomists have done their best to make haute cuisine an obscure science. But the latest culinary craze needn’t require an advanced degree in chemistry or a handy supply of ...READ»
Adventurous foodies revere Alinea, the Chicago restaurant famous for its avant garde "molecular gastronomy" -- dishes that are part haute cuisine, part science project. Because short ribs are never just short ribs at Alinea, ...READ»
