Molecular gastronomy, having initially become popular ... which have many examples in the food world; for example, milk is an oil-in-water emulsion, as is mayonnaise; whipped egg whites are ...

You’ve probably heard of molecular gastronomy before, and you have probably been confused as to what it might be! In the avant-garde realm of culinary exploration, molecular gastronomy reigns supreme; ...

Molecular gastronomy, sous vide, fermentation, and other once-innovative techniques have been overused or misapplied, ...

Claudio Aprile, the chef and owner of molecular gastronomy temple Colborne Lane ... but not to Toronto’s pre-eminent food renegade, Claudio Aprile. Both... Ashley and James Schwalm had what ...