Alexandra, You can order specific products made by Ferran Adria designed to take you to the next cooking level. (www.tienda.com). Now you can put milk skin on your deviled eggs with a can of Gellan or change the specific gravity...

This must be a first ( please correct me if I’m wrong! ): " [ ... ] The occasion was the world premiere of Bruno Mantovani’s Le livre des illusions (hommage à Ferran Adrià) (The Book of Illusions: Homage to Ferran Adrià)—a...

Video

A cheat sheet on the topic of molecular gastronomy.

Chef Stewart Woodman suggests that adding a bunch of crazy chemicals to restaurant food could potentially have health effects.

A new website uses flavor components to pair unlikely foods.

Wired has a short-but-sweet profile of the father of molecular gastronomy.

The Guardian invites Fergus Henderson round to cook up pig trotters in a $200,000 saucepan.

Sources at eGullet say the brainy creations whipped by under-30, post-postmodern chef Paul Liebrandt are no longer on the menu at Gilt, the breathlessly expensive restaurant cooling down in the old Le Cirque 2000 space.

is it Ferran Adria or Pierre Gagnaire ?

Ferran Adrià may be the mad genius of the kitchen, but he’s got nothing on MIT Media Lab scientist Hugo Liu.

Michael Carlson served dinner to the world’s best chefs. Then he closed his restaurant.

Anthony Bourdain redeemed Top Chef for me with his funny, tell-it-like-it-is assessment of the Top Chef contestants. Not only do I love the show again, but I love Anthony Bourdain.

The Spanish egg omelet dish only looks simple.

The Marcel-Vigneron-rips-off-Wylie-Dufresne saga has gotten a lot more philosophically interesting than anything that happened during the last season of Top Chef.

Online foodie community eGullet is hosting two very different dish-with-the-chef forums right now. The Q&A with Jose Andres promises to be fairly buttoned up, while a diary-esque series by chef Joseph Carey is wild and...