In the heart of a laboratory-turned-kitchen, a chef carefully measures liquid nitrogen into a bowl of fresh mango puree. Within seconds, the mixture transforms into perfectly smooth, flash-frozen ...

A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular gastronomy. Here, one of the founders of the ...

Claudio Aprile, the chef and owner of molecular gastronomy temple Colborne Lane, has announced that he’ll be opening two new... (Video: Matt Mark Films) Move over, Claudio Aprile —there’s a ...