# molecular gastronomy

The physicist's work was an inspiration for Andrés' science-based cooking
Quince, the three-Michelin-starred San Francisco restaurant, is raising eyebrows over its truffle dish served on an iPad
Grant Achatz’s Alinea is undergoing a major reboot with a menu and aesthetic redesign, and will reopen in the coming weeks
Ruben Rodriguez, executive chef of Nai Tapas in New York City, shared his innovative techniques for refreshing the tapas genre
Chef Wylie Dufresne just announced that he is closing Alder at the end of the summer, but he’s searching for a new location
For a truly theatrical, unique meal in Mexico City, this is where to go
The Imperial Spherificator is the world’s first hand-held ‘caviar’-making device; it turns food into caviar-like pearls
These classics of so-called 'molecular' (or 'modernist') cuisine are pure culinary shock and awe