One of the most important flavor-producing reactions in cooking is the Maillard reaction. In discussions of cooking, it is sometimes called "the browning reaction," but that description is incomplete at best. Indeed, it really ought to be called "the flavor reaction," not "the browning reaction."

Consider hollandaise, that unctuous mixture of warm egg yolks and butter. The sauce is so fragile because butter congeals and separates as soon as it cools. And it’s all too easy to overheat the eggs and curdle the sauce. But we show you how to avoid these problems by cooking the eggs sous vide by […]

Crafians by Mudrit and Harsheen on Instagram: "EP2: PUDINA CHUTNEY GEL MODERNIST CUISINE: Street Food to Fine Dine Comment below if you want the recipe ⬇️ #pudinachutney #mintchutney #gelification #moleculargastronomy #modernistcuisine #finedinewithcrafians"

Dashi is elegantly simple yet incredibly important to Japanese cuisine. Literally translating to ‘broth’, dashi is full of umami goodness, which makes it both delicious alone and as an indispensable tool for layering and developing flavors in countless Japanese recipes. In fact, the distinct reaction of taste receptors with glutamate was first identified after slurping […]

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

Martin Schreiner on Instagram: "Recipe for a Carrot Gazpacho Espuma 🥕 🍋‍🟩 The sweetness of the carrots combined with the acidity of the citrus fruits is amazing. Find the full recipe below ⬇️ First we have to make a carrot gazpacho with citrus fruits. Ingredients: - 400g carrots - 200g orange juice - 50g lime juice - 10g ginger - 4g salt Blend everything together and strain trough a fine sieve or kitchen cloth. For the Espuma you need: - 450g of the gazpacho - 10g gelatin - 0,2g…

By the Numbers In Modernist Bread, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless-steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily […]

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown throug