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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

20 Cool and Useful Kitchen Tools. Part 1, 2, 3, 4, 5, 6, 7, 8.
posted by twoleftfeet on Dec 4, 2011 - 92 comments

Molecular gastronomy - the use of industrial and scientific processes in the culinary arts - has been discussed before, but in the last few years a number of tools and techniques have appeared that make some of the fancy pantsy schmanzy creations of molecular gastronomy possible for the home cook... [more inside]
posted by twoleftfeet on Nov 7, 2010 - 26 comments