Agar agar is a valuable setting agent in desserts, jams, sauces, soups, and even vegetarian-friendly gummy candies and marshmallows. Its versatility makes it indispensable for both professional chefs ...

While at-home molecular gastronomy kits have become increasingly popular, ambitious home cooks can create their own food lab by stocking their pantry with food additives like agar-agar and soy ...

On a recent Monday morning a group of Los Angeles chefs and bartenders metaphorically traded their chef coats for lab coats at a food science class given by Fany Setiyo of Le Sanctuaire. Neal Fraser ...

Play with your food, turn it into spheres, gels or caviar, by trying these easy-to-adopt molecular gastronomy techniques at home. It’s all about breaking the rules in chef Heston Blumenthal’s ...

The term “molecular gastronomy” became a running joke throughout Andrés’ lecture, which was the fourth event in this year’s lecture series. (Last week, White House pastry chef Bill Yosses tied the ...

A man walks into a modern bar and orders an old fashioned martini. The bartender serves him a green globule in a bowl instead. This isn’t exactly a joke — it’s a welcome to the world of molecular ...