Latest Molecular gastronomy Stories

2014-08-05 12:28:08

Amongst the chefs featured on the new site are Ferran Adria Acosta, Philippe Legendre, Alain Passard, and many more TEL AVIV, Israel, August 5, 2014 /PRNewswire/ -- PBS and Discovery Chanel's award winning cooking and travel show "Great Chefs of the World" will lead the launch of FoodPlanet.tv, a new and exciting website, dedicated to culinary experiences. FoodPlanet.tv takes its visitors on an expedition around the world, exposing them to the vast variety of flavors and...

2013-10-24 23:30:19

Chef and owner of a Michelin-rated restaurant will speak at UnleashWD the only innovation conference for the wholesale distribution industry. Chicago, Il (PRWEB) October 24, 2013 Why would a world-class Chef with a Michelin-rated restaurant speak at a conference aimed at the wholesale distribution industry? A glance at the offerings at the Chicago-based Moto Restaurant provides a hint at the answer. Moto’s menu does more than whet your appetite. It challenges your perceptions of how...

2013-09-19 23:31:28

Kitchen on Fire announces its “12 Week Basics of Cooking Series” which offers home cooks a solid foundation in culinary education. Students learn how to cook and eat for life as they discover the science behind cooking techniques, ingredient preparation, flavor development and nutrition tips while preparing an abundance of local ingredients. Berkeley, CA (PRWEB) September 19, 2013 For those craving to learn how to cook, Kitchen on Fire announces an opportunity to give themselves a...

2011-07-12 10:14:00

NAPLES, Fla., July 12, 2011 /PRNewswire/ -- Innovative Food Holdings, Inc. (OTCBB: IVFH), a marketer and purveyor of premium gourmet food products to professional chefs and to the gourmet consumer market throughout the United States announced today that it has received trademark approval for its Artistre® line of molecular gastronomy products. The trademark, which was awarded to the company's subsidiary, Food New Media Group, Inc. is currently being used in connection...

2010-04-07 10:37:56

A new and relatively little-known scientific discipline called molecular gastronomy has quietly revolutionized the dining experience in some famous restaurants and promises to foster a wider revolution in other restaurant and home kitchens. That's the conclusion of an article in ACS' Chemical Reviews, a monthly journal. In the article, Peter Barham and colleagues present a sweeping overview of molecular gastronomy, which focuses on the science behind food preparation techniques, including the...

2010-03-25 15:23:00

Molecular gastronomy or molecular cuisine, the culinary movement that uses chemistry, is heating up kitchens worldwide. Carnegie Mellon University Chemist Subha Das is bringing the same techniques found in the world's leading restaurants, and seen on the popular television show Top Chef, to the classroom to teach students about the principles of chemistry. Das discussed "kitchen chemistry" during the Food Chemistry in the Liberal Arts Curriculum session at the 239th Meeting of the American...

2010-01-27 05:18:00

BOCA RATON, Fla., Jan. 27 /PRNewswire/ -- Although Adria's combination of science and cooking may seem fashionable and modern, the pairing of these disciplines goes way back. In the early days of chemical science, chemists borrowed procedures and knowledge from cooks. Now cooks often turn to chemists for answers. This book clearly defines terminology, describes the nature of hundreds of ingredients, and examines why they produce certain reactions in the pan and on the palate. As renowned...

2008-06-30 00:00:23

By Audrey Vijaindren CHOCOLATE cake with half the calories? Yes, it does exist. Molecular cuisine, the `marriage' of kitchen and the science lab, lets you feast on the foods you hate to love, minus the guilt. AUDREY VIJAINDREN gets a taste of this `magic' food. No butter. No cream. And no need to dab your prawn fritters on a paper napkin anymore. This is the promise of a new "magical" cuisine that is concocted using new techniques and substances that are only seen in science labs....

2005-09-01 07:06:20

By Mark Wilkinson BOSTON (Reuters) - Pino Maffeo throws on plastic safety goggles and vanishes in a puff of smoke as he pours liquid nitrogen out of a large metallic canister. But appearances aside, Maffeo is no mad scientist. His experiments are of the culinary kind and his lab is the basement kitchen at Boston's swank Restaurant L, where he is the chef and dinner for two with wine averages about $130. Maffeo, who describes his cuisine as mainly European with Asian accents, is one...

Word of the Day
  • Remarkable; prodigious.
  • Audacious; gutsy.
  • Completely; extremely.
  • Audaciously; boldly.
  • Impressively great in size; enormous; extraordinary.
This word is probably from the dialectal 'boldacious,' a blend of 'bold' and 'audacious.'