The Science and Art of Molecular Gastronomy

A dish being plated at a molecular gastronomy restaurant.

To the elite, molecular gastronomy is nothing new. The art of breaking down a dish into its individual parts has been around for many years, and it is slowly leeching into more mainstream diets. You see it most commonly on cooking shows as the “deconstructed” forms of popular meals. For example, a deconstructed lasagna might […]