Grant Achatz

Gadgets

Cooking With Magnets: An Intro To Induction

8:00AM August 30, 2009 | Mark McClusky

Induction stoves may be making their way into restaurant kitchens, but for home cooks they’re still a mystery. Fortunately, Wired product editor (and food geek) Mark McClusky volunteered to enlighten us: More »

Gadgets

What Is This?

12:00AM August 28, 2009 | Nick Kokonas

About 30 per cent of our new hires walk into the kitchen knowing exactly what this is. More »

Science

Why They Don’t Serve Snow In Restaurants (Yet)

2:00AM August 27, 2009 | Nick Kokonas

People have been eating snow since the fourth century BC, but nowadays the behaviour is discouraged by parents the world over. People make ice creams, sorbets, gelatos, etc. every day. We wanted to make snow. In the kitchen. It’s hard. More »

Science

The Alinea Challenge: Help Us (Really) Flatten Food

11:20PM August 25, 2009 | Nick Kokonas

Help! We want to flatten food. I mean, really flatten it. Maybe even fuse foods together in the process. And to do it, we’ll need your ideas. More »

Thought For Food: Alinea’s Reinvention Of Cooking And Eating

5:20AM August 25, 2009 | Nick Kokonas

In his Taste Test guest editor intro, Nick Kokonas recounts meeting chef Grant Achatz and founding Alinea, a restaurant that cooks food by freezing it, distills ingredients’ essences to vapour and questions the very eating utensils you use everyday. More »

News

Taste Test

1:00AM August 25, 2009 | Wilson Rothman

From the fires that blessed and cursed primitive man to that replicator in Picard’s quarters that always delivers tea Earl Grey hot, food and innovation are bound eternally. More »