Sous Vide Time and Temperature Guide | Science | ChefSteps - One of my favourite cooking guide's infographic
Ian Regino, L'Art de la Patisserie 2011, is a pastry cook at Homestead Restaurant in Chicago. Check out the dessert menu!
Recipes Spherification Techniques Molecular Gastronomy Mixology Store About
Here we create sweet-sour balsamic vinegar pearls that are a great way to add a hit of flavor to many different dishes. - Amazing Food Made Easy
Most spectacular texture ever! Frozen chocolate wind www.MOLECULE-R.com
Nathan Myhrvold’s bible of molecular gastronomy
Disappearing Transparent Raviolis - transparent and ultra thin “pasta” dissolves in the mouth instantly releasing the contents of the ravioli. Learn more at http://www.molecularrecipes.com/techniques/disappearing-transparent-raviolis/
Avocado Purée | Recipe | ChefSteps