Molecular Gastronomy
How an elBulli-Trained Pastry Chef Found Himself Making Churros in Bali
Will Goldfarb has been through a bad business deal, cancer, and a 10,000-mile move with his family. Now he's ready to get serious—and weird—about his desserts.
Canned Soup and Molecular Cuisine Aren't All That Different
Canada's go-to molecular cuisine expert John Placko spent years as the corporate chef for chain restaurants and food companies. For him, the two worlds actually have a lot in common.
Toronto's High-End Restaurant Patrons Are Dying Off
Toronto's dining scene is always described as "up-and-coming" but will it ever emerge from its second-class status? The city's top chefs weigh in.
Chef's Night Out: Wylie Dufresne of WD~50
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.
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