Not so long ago, you might have walked out of a restaurant that served you ludicrous-sounding creations, like cream of mushroom foam or spheres of olive oil that explode in your mouth like salmon roe. Not anymore. More »
When plebes like you and me try to steam food, it’s an inexact and often sloppy exercise. Wylie Dufresne of wd~50? He uses the Winston CVap, which is a hulking box that uses steam and evaporation for precision cooking. More »
A couple of weeks ago, I went to visit chef Wylie Dufresne at his restaurant wd~50, and he showed me his toys and the food that he makes with said toys. More »
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 »
