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 the French Culinary Institute and its restaurant L’Ecole (who regularly blogs about his “experiments” at the FCI), Michael Laiskonis, pastry chef at Le Bernardin, and George Mendes, chef-owner at Aldea, on their use of “meat glue” and other ingredients more likely found in a laboratory than your kitchen cupboard.
Are you a fan of molecular gastronomy’s transformative powers? Or do you prefer more traditional ingredients and techniques?
Curious how some of today’s most well-known chefs would prepare Thanksgiving dinner? New York magazine 
My last meal would probably be cobbled together from a number of different restaurants. I might start with an ice-cold vodka Martini with 
OpenTable diners recently selected their 
