Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness. We take a peek into the kitchen laboratory that is WD-50 and meet the mastermind behind it all.WATCH: How-To Make Shrimp-Grits with Wylie DufresneSubscribe here for more MUNCHIES!Season 1 Episode 8 of Chef's Night Out. Watch more