molecular gastronomy


Eight Dishes That Should Be 86′d; Caveman Cuisine; An iPhone As Dinner Date; Ellen and Lady Gaga to Open Eateries; Best New Restaurants in Canada

Dining and restaurant news… * Give me liberty. The Liberty Tavern, that is. That’s where President Obama dined with four fortunate supporters last week. [Obama Foodorama] * Your time is gonna come. And by come, the HuffPost foodies mean go, for these eight played-out dishes. [HuffPost Food] * So easy a caveman could eat it! [...]

Top Chef Just Desserts Season 2, Episode 9: Laiskonis on Brilliant Disguises

We’re one episode away from the finale of this season of Top Chef Just Desserts. Michael Laiskonis, Executive Pastry Chef at Le Bernardin, dissects what happened with the desserts in disguise and dishes on everything from cereal to how he moved from punk rock into pastry. At the start of this episode, Matt eats some Cap’n [...]

Top Chef Contender Tiffany Derry Tells (Almost) All to The Daily Sip’s Eric Arnold

Once more, OT’s usual commentators on the most recent edition of Top Chef – Caroline Potter and Ed Cotton — are both out of town – and Top Chef is a re-run. Fortunately, I was able to secure an anything-goes interview with former and current Top Chef-testant Tiffany Derry (who is also out of town but [...]

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 [...]

Thanksgiving: What Would Wylie Do (and Daniel, Too)?

Curious how some of today’s most well-known chefs would prepare Thanksgiving dinner? New York magazine reached out to a few, including wd-50‘s Wylie Dufresne and Daniel Boulud (Bar Boulud, Café Boulud, Daniel, db Bistro Moderne, and DGBG Kitchen and Bar), to learn what they would do to a turkey and some of American diners’ favorite [...]