Molecular gastronomy: where science and food collide

Molecular Gastronomy: Where Science And Food Collide

When chefs compete on “Chopped” and “Cutthroat Kitchen,” they have to put out the best stuff that they can. To put out their best work, they use culinary techniques that aren’t usually found when eating out. One of those tools is molecular gastronomy. Although a few restaurants offer these foods, such as minibar and Rogue…