Wylie Dufresne
Mexico's Chefs Are Fighting a Future of Genetically Modified Corn
In August, a Mexican federal district judge repealed a two-year-old ban on genetically modified maize, leading many of the country's chefs to worry about GM corn replacing indigenous varieties.
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.
How Mission Chinese Transformed noma into a Wonderland of Fried Chicken and 'Titanic'
I watched Danny Bowien and Angela Dimayuga transform the world-renowned restaurant noma into a Gonzo-esque space where beautifully composed dishes including koji-fried chicken paired with weed were served alongside the Titanic soundtrack. The...
How-To: Make Shrimp Grits with Wylie Dufresne
Michelin-starred wd~50 chef Wylie Dufresne shows us how to make shrimp grits, a clever twist on the classic Southern dish of shrimp and grits. This one's got ground shrimp with freeze-dried corn, butter, scallions, and pickled jalapeños.
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.
Trailer: 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. We take a peek into the kitchen laboratory that is wd~50 and meet the mastermind behind it al
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.