Hot Potato, Cold Potato. An iconic dish at Chicago's molecular gastronomy temple Alinea.
The Hen and the Egg from Noma, the world's best restaurant... and a gorgeously written "food fight" review by Jonathan Gold...
Quail egg with anchovy from Next Restaurant in Chicago, IL.
A black truffle-filled raviolo at Alinea, Chicago
Crab mousse, plum jelly, candied lemon, ginger pâte de fruit, buttermilk lilac sorbet. Fantastic molecular gastronomy at Alinea in Chicago!
How to make oven-dried strawberries infused with different herbs and spices - Lessons learned through replicating a pro chef's recipe.
Silky Chestnut Soup, Thomas Keller Croutons and a Thanksgiving Video
From the mind of culinary stud Grant Achatz, and from the kitchen of yours truly---Caramel Corn, Liquified. This is what happens when food and science have a love child.
Fresh skate, line caught near Ninilchik Alaska, prepared Alinea style for the Daring Cooks July challenge
An Alinea molecular gastronomy recipe for cod with several traditional flavors - only powdered!
YUBA | shrimp, miso, togarashi at Alinea
Yolk Drops: A delightful creation from the Alinea cookbook, a perfect spring inspired bite!
Green Almond Sweet Hot Sour Salt (a la Alinea Cookbook)
Green Almonds in Cucumber Gelée (Sweet, Hot, Sour, Salt) - A Recipe from Alinea
Alinea's "Cheese In Cracker." A puffed yeast cracker filled with cheddar cheese sauce.
Porcini gelee, brussels sprout, chestnut puree: An elegant amuse bouche and homage to Alinea
Cheese in Cracker (with Carrot and Orange Marmalade)
sweet potato...fries (alinea, chicago)
bacon on a wire at alinea, chicago