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.
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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.
