wd~50
Wylie Dufresne Thinks Good Cooks Should Ask Why
Read the full interview from our second episode of ‘MUNCHIES: The Podcast’, in which editor-in-chief Helen Hollyman speaks to Wylie Dufresne about why you should be asking why as a creative culinary thinker.
Listen to Episode Two of ‘MUNCHIES: The Podcast’ with Wylie Dufresne
On our second episode, we talk to chef Wylie Dufresne of WD~50 to explore why good cooks should ask why.
Shrimp Grits with Pickled Jalapeño and Corn Powder Recipe
It's your basic Cajun astronaut comfort food, served up from one of the most innovative chefs in the world.
Eating on Tour Can Blow, But Thank God for the Food in Copenhagen
I've been touring with bands for the past eight years and I've figured out how to find the best food in any given city. To kick off this column, I'm going to do a solid for Timber Timbre, a band that's playing in Copenhagen tomorrow to provide some...
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.
