Molecular Gastronomy

WATCH: Danny Bowien Makes Jimmy Fallon Cook With Absurdly Huge Chopsticks

by Tina Nguyen

Yes, they look like props from a late night comedy show -- but any self-respecting Asian knows of the enormous chopsticks that their parents used for stir-frying. (Remember, the ones the length of a child's entire arm?). Danny Bowien respects the giant chopsticks.

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Eddie Huang On Cooking With Weed (And Cheetos)

by Tina Nguyen

Incredible revelations about the Human Panda abound in the latest edition of High Times. For instance: did you know that Eddie Huang smokes the reefer? If you didn't, prepare to be totally astounded by the rhapsody of weed that is this interview.

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Martha Stewart On Her Ex-Husband: 'He Went Nuts And Left Me! Can You Imagine?'

by Mariella Mosthof

Martha Stewart stopped by The Dr. Oz Show today to hawk her new book Living the Good Long Life, and while conversation turned inevitably to her Match.com dating life, she revealed a few bawdy tidbits we didn't expect to hear from ever-cordial Martha.

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GIVEAWAY: Tickets To Meet (And Eat With!) Adam Richman And 40 Of NYC's Best Chefs

by Laura Norkin

Richman's hosting the NYC event for the third year in a row, and says, "whenever you have a chef that's like, 'this is just something I'm playing with,' you know that's always going to be the dope shit." You know what else is dope? Winning free tickets to The New Taste of the Upper West Side. See how right here:

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Tricks Of The Trade

Try Molecular Gastronomy At Home Thanks To This Kit By The Adria Brothers

by Tina Nguyen 12:41 pm, May 3rd

Spherical foods, like olives and berries and (insert favorite round food here) are great — but what if you, like Ferran and Albert Adrià, could enhance how round an olive could be? What if you could perfect perfection?
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TV

WATCH: Richard Blais’ TSA Trouble (You Can’t Fly With Liquid Nitrogen Hoses?)

by Mariella Mosthof 2:23 pm, March 31st

“It’s true, modern chefs tend to travel with a lot of miscellaneous white powder,” Richard Blais told Rachael Ray in an appearance on her talk show last week.
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Social Media

Your Morning Tweet: Michelin Inspector Reflects On The Next Frontier Of Food Innovation

by Tina Nguyen 9:51 am, January 8th

“Blood may be thicker than water, but I’m sure there’s a Chicago chef out there trying to disprove that for some reason.” — Michelin Guide (@MichelinGuideCH) January 8, 2013
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Tricks Of The Trade

Daniel Patterson Has Had It With Overambitious Chefs Who Can’t Dress A Salad

by Tina Nguyen 11:00 am, December 11th

If this tweet from Coi’s Daniel Patterson — which got retweeted over 300 times since he sent it out on Sunday evening — indicates anything, it’s that the grumbling annoyance with underskilled and overambitious young chefs is growing into a roar.
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Science

WATCH: Jose Andres Spreads Joy And Happiness At Harvard

by Tina Nguyen 1:35 pm, October 26th

Even more amazing: he does no actual cooking and still he’s engaging throughout.
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Technology

WATCH: Nathan Myhrvold Plays With A Ball Of Liquid Nitrogen

by Tina Nguyen 11:00 am, October 15th

On tonight’s one-hour special on Bloomberg TV, the former CTO of Microsoft and author of Modernist Cuisine then uses the liquid nitrogen to flash-fry a steak, because it’s science and he can.
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Video

WATCH: Bill Yosses Transforms Chocolate and Sugar, Mixes Up His Slides

by Tina Nguyen 11:54 am, September 26th

When Bill Yosses spoke about phase changes at the Harvard Science + Cooking Lectures, a few First Family photos managed to sneak their way, non sequitir-like, into his presentation.
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Last Call

Last Call: Is The Big Gay Ice Cream Team Heading To LA?

by Mariella Mosthof 6:00 pm, September 11th

Plus, Grindr for alcohol enthusiasts, sustainable gefilte fish, and our latest lady chef crush.
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LOL

Bill Yosses And Molecular Gastronomists Plot To Replace Food With Chemicals

by Tina Nguyen 12:08 pm, August 2nd

Last weekend, White House executive pastry chef Bill Yosses stuffed his dark cloak into the hidden panel in his closet, boarded a flight to Ireland, and, after shaking hands with his Illumina-Gastronomy brotherhood, spoke about the future of food at the Euroscience Open Forum.
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Events

Bill Yosses To Talk About The Future Of Food At Major Science Conference

by Tina Nguyen 10:23 am, June 21st

By day, Bill Yosses is the Executive Pastry Chef at the White House, where he makes famous pies, giant gingerbread replicas of the Executive Residence, and cookies in the shape of Portuguese water dogs. But by night, he’s an international expert in molecular pastry, lecturing at Harvard and UCLA on the topic of science in food.
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