A scientific discipline that explores these changes from raw ingredients to eating the final dish, is developing into its own field, termed molecular gastronomy. Here, one of the founders of the ...

Claudio Aprile, the chef and owner of molecular gastronomy temple Colborne Lane ... Claudio Aprile —there’s a new liquid nitrogen ice cream maker in town, and it’s bringing ...

He calls liquid nitrogen a valuable tool in modern gastronomy. Sharing the benefits ... and trained chefs and mixologists for your molecular gastronomic adventures. If you are unsure of the ...