Molecular Gastronomy: Food Science Raises the Culinary Bar

Q. I?ve been hearing about something called molecular gastronomy in restaurants. What is this? A. Have you ever wondered what makes glossy white peaks form when you whip egg whites, or how an ordinary jug of milk can be transformed into rich, pungent cheese? Welcome to the world of molecular gastronomy (MG), a whole new […]

Tags , , , , , , , ,

Leave a Reply

You must be logged in to post a comment.

Enter Your Login Credentials
This setting should only be used on your home or work computer.