Molecular Gastronomy News

With the dawn of a new presidency, a deepening recession, and a fine-dining culinary culture that sometimes veers into the impossibly surreal, soberness is setting into the food world.

IT'S the credit crunch Christmas lunch versus 'ho ho haute cuisine'. Two of Britain's leading celebrity chefs have come up with wildly contrasting options for serving up the traditional Christmas Day lunch.

Hi, my name is CJ, Amercan Japanese chef will visit Tokyo to look for possible job.

For those who didn't make the talk last night, you can dine out on this film: a behind the scenes look at Ferran Adria at work with Jay Rayner, filmed last month for OFM by Guardian Films Link to this video It ...

Speculating about a new chef at the White House has become - as one culinary insider puts it - fantasy football for foodies.

At an ice-cream booth, Patrick Buckley dished out ice cream to attendees of Maker Faire, a do-it-yourself festival held earlier this month in Austin, Texas.

It's recipe contest time again at the Citizen, and we're asking readers to send us their favourite recipe for the holidays or New Year's -- be it an appetizer, main course, side dish, dessert or cookies and ...

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Bless-this-mess chefs looking to make something more exotic than green-bean casserole this holiday season are in luck.

Root cellars have long been the province of Midwestern grandmothers, back-to-the-landers and committed survivalists.

The neighborhood south of Fifth Street is going to get especially crowded with new eateries during the coming weeks and months.

McCrady's executive chef Sean Brock pulls tender plants of Red Russian kale from the restaurant's garden on Wadmalaw Island, planning to use them as a garnish.

Jose Andres has been credited with bringing modern Spanish cooking to the United States but the 39-year-old chef said his culinary taste is a blend of his upbringing and training.

Like a wizard tending to his brew, Chef Bobby Benjamin stood over a stainless steel bowl in the Governors Club kitchen as puffs of liquid nitrogen billowed around his elbows.

Although chef Vitaly Paley's elegant recipes are the star of "The Paley's Place Cookbook," farmers share top billing.

On Wednesday night I attended a panel discussion that explored the ways that science and technology are transforming our notions of food and technology.

Worship our god, for he is a delicious god! Those eyes are edible , by the way: made of malted-milk balls, gelatin capsules and cake decorations.

It's time diners knew what chefs get up to in pursuit of sensation, writes Rose Prince Let's play spot the difference.

When Chef Mark Timms left the Vermont National Country Club six months ago, he said he was bound for a job at a fancy resort restaurant in Georgia.

Leading scientists have enjoyed a banquet of "molecular cuisine" to inaugurate the Large Hadron Collider even though the giant machine isn't working.