There's only one lab I wish I could hang out in, and it's not Bill Nye's.Chef Wylie Dufresne, one of the great powerhouses behind molecular gastronomy, and the now shuttered WD~50, ran the inventive culinary space that made New Yorkers think. It was also one of the most influential restaurants in the world. Since its closing in 2014, New York has yet to see anything else like it.But let's clear something up: Wylie Dufresne is no scientist, and to call him a molecular gastronomist would be to misunderstand him. Sure, this term for the Willy Wonka zone of cooking is technically a science, but Wylie is a chef who cares about learning and pushing cooking forward with the help of some scientific techniques and clever food. It was the dishes at WD~50, like their famous everything bagel ice cream, that made you wonder, What the hell just happened?So on our second episode of the MUNCHIES podcast (available on Soundcloud and iTunes) I sat down with the chef to discuss life after WD~50, Alder, and the art of creativity.The conversation explores sports, Applebee's, and why lacking curiosity as a human is a complete waste of your time. We also learn some very interesting information about the chef that has changed the face of tennis for the entire world.After you've downloaded the podcast, tell everyone and your mom to subscribe. And if you haven't done so already, make sure to subscribe toMUNCHIES: The Podcast on iTunes and Soundcloud. Our next episode drops in two weeks, so dive head-first into our buffet of delicious content on MUNCHIES to tide you over.