meat glue


Molecular Gastronomy Goes Mainstream in Manhattan

Wylie Dufresne has been playing with his food à la Dr. Frankenstein for years, and while not all restaurants embrace his methods, many elements of his brand of molecular gastronomy have seeped into mainstream dining in the Big Apple. The New York Post reports on Dufresne, chef-owner of wd-50, Dave Arnold, resident mad scientist at [...]