Clay Potatoes and Olive Pit Fuel

Observations from Madrid Fusión 2008.

The Business of Fun

Marco Pierre White is sometimes a slave, sometimes a devil.

To See a World in a Grain of Dry Ice

Does Chef Heston Blumenthal really find perfection?

Building a Killer Wedding Bar

How to spend intelligently and offer great drinks.

Winter 2008 Gift Guide

There’s never been a better time to give.

Summer 2007 Gift Guide

Everyone loves a giver.

I don’t know of any real "science food, space food, future food, molecular gastronomy, and hypermodern cooking" places in Boston, but there are chef’s that experiment with a lot of reductions and use of concentrated...

For those interested, the Washington Post (link below) publishes Food Science columns by Robert Wolke. I think Wolke is a professor of chemistry at one of the universities back east. I have no idea if the articles are syndicated...

. "This bad boy will last a minimum of three years at 80 degrees, six months at 100 degrees." Food science takes time, Darsch said — “I don't even want to tell you how long it took to develop the McNugget.”...

on salt in food in cooking and in restaurants. By the way, I actually thought the vanilla pot de crème could have benefited from a pinch of salt!

The November, 2007 issue of Popular Science Magazine has a fascinating section (complete with recipes) devoted to the future of food. Here’s the synopsis from the website: THE FUTURE OF FOOD In kitchens full of lab gear, top...

I am working on a recipe involving panna cotta and jam. The way I am layering the two in my recipe seems to cause the jam to liquify as the panna cotta sets and makes for a big mess when eaten. I am thinking that the panna cotta...

I have a dim sum recipe for some kind of meatballs. The recipe includes various flavorings (chopped tangerine peel, sesame oil, rice wine vinegar), stuff to hold the meatballs together and absorb liquid (egg white,...

I’m very impressed with HD’s coconut gelato. I think it’s a new flavor, but maybe my corner store is behind the times. I’m not usually a big HD fan, but this stuff is great. It has a strong coconut flavor...

I’m going out to the Hall of Science on Saturday. When I looked it up, I found it’s in Flushing, 4701 111th St. Now this little field trip seems much more interesting to me! We’ll have two kids with us, one will...