Harvard's Science & Cooking class - a collaboration between eminent Harvard researchers and world-class chefs - featured a series of public lectures from scientifically-minded A-list chefs, including Ferran Adrià (of elBulli), Wylie Dufresne (from wd~50), Grant Achatz (of Alinea), White House Executive Pastry Chef Bill Yosses, and Nathan Myhrvold .
posted by twoleftfeet on Apr 15, 2012 - 14 comments

Then, coming on six o'clock, Mr. Myhrvold, the former Chief Technology Officer of Microsoft and an inventor with hundreds of patents to his name, came in, wearing chef's whites, and ushered us into dinner. Boy, people eat early around here, I thought. Little did I know I would be eating non-stop for the next three hours. (previously: 1,2) [more inside]
posted by Trurl on Jun 28, 2011 - 31 comments

"People who use sows to hunt for truffles often find it hard to prevent a sex-crazed animal from eating the truffle she has found and may lose fingers in the attempt." (via) The NYT on decoding the genome of the Périgord Black Truffle . Attempts to make truffles cheaper and more accessible in the past have been met with some resistance.
posted by The Whelk on Mar 30, 2010 - 32 comments

"After 20 seconds or so the quivering turned into a restless jig. The legs twitched violently, pumping up and down as if they were getting ready for one last hop."
A look at the curious, somewhat unnerving, and morbidly humorous culinary phenomenon of dancing frog legs.
posted by CitrusFreak12 on Dec 19, 2009 - 27 comments

science! cookies: Atom | Periodic Table | Petri Dish | Gel Electrophoresis | Lab Mice | Cephalopod | Gingerbread Scientists (via)
posted by lalex on Dec 9, 2009 - 18 comments

Hervé This, dubbed the "Father of Molecular Gastronomy", is also known as the man who unboiled an egg.
posted by Lush on Feb 16, 2008 - 19 comments

Carbonated watermelon. Gelatin spheres with liquid centers. Broths and sauces whipped into foams. When the world's best chefs want something that defies the laws of physics, they come to one man: Dave Arnold, the DIY guru of high-tech cooking. Want to turn your kitchen into a science lab? Check out 25 extreme kitchen gadgets. Related, previously on Mefi: molecular gastronomy.
posted by madamjujujive on Oct 10, 2007 - 51 comments

Science of Cooking guide resource
posted by Gyan on Feb 27, 2005 - 8 comments

Inkjet sushi - Some argue the kind of molecular gastronomy created by chefs like Moto's Homaro Cantu sucks the soul out of gourmet dining. Others turn it into better cooking for the unwashed masses, while still others turn it into a science project for the kids.
posted by AlexReynolds on Feb 3, 2005 - 21 comments

Science in the kitchen. It's more star trek then home-ec, the cooking of Blumenthal and the legendary Ferran Adria from El Bulli, brings the chemistry set into the kitchen. Egg and bacon ice cream anyone?
posted by ciderwoman on Mar 31, 2003 - 6 comments