Wylie Dufresne

gmo

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In August, a Mexican federal district judge repealed a two-year-old ban on genetically modified maize, leading many of the country's chefs to worry about GM corn replacing indigenous varieties.
Lisa Abend
10.13.15
innovation

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.
Munchies Staff
10.9.15
Podcast

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.
Helen Hollyman
10.2.15
longreads

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...
Lisa Abend
7.13.15
New York

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.
Wylie Dufresne
11.1.14
Recipe

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.
Wylie Dufresne
10.10.14
Munchies

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.
VICE Staff
9.14.11
Munchies

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
VICE Staff
9.14.11
New York

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.
Wylie Dufresne
8.30.11