Formations
Pendant plusieurs mois Jean Barat a suivi en exclusivité le quotidien du Chef Thierry Marx fraichement nommé directeur gastronomique du Mandarin Oriental, un nouveau palace parisien o ...
L'interview (en anglais) de Sylvain Proulx, chef et propriètaire de Fibo, par WatchMojo.com
Stephan Pyles explains how he uses dehydration to give watermelon slices the texture of Jamon serrano.
All thermometers are not created equal, especially when it comes to food
L'explication scientifique qui se cache derrière le fondant... (en anglais)
Believe it or not, steak, coffee beans, caramel, and toast have something in common. It's called The Maillard Reaction and it is the reason that things get browned when they are heated. There's muc ...
In the kitchen with no time to spare? Go ahead and microwave those eggs! Just be careful that you know the science behind doing it correctly or you're going to make a big mess (and maybe ruin your ...
Dr. Kiki irons out the important ingredients found in cereal
Who says you can't use a blowtorch to speed things along in the kitchen?
Not really about molecular gastronomy, but it is still food science!
We interview Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy!
Stuar ...
Interview with Hotel Chef de Cuisine, Stuart Sage, based at the Tang Restaurant in Dubai, which is the only restaurant of its kind in the Middle East, employing molecular gastronomy!
In ...
Here's a birds eye view of the ballet of the kitchen of Feran Adria at the worlds #1 restaurant. Enjoy the video as much as I did in person..and check out my website www.adamthewineguy.com for phot ...