In September 2004, a commentary in Nature Materials stated that “we can take our science into the chef's domain — a developing area called molecular gastronomy” 3. This idea is not entirely ...

Chef Jeremy Umansky hadn’t even made his Bar Mitzvah when he started helping his grandmother with her kosher catering business. For those who aren’t Jewish, that means he was not yet 13 years old.

The 50 tacos from Stupak, a self-described "white boy from suburban Massachusetts" who turned to Mexican cuisine after years as a pastry chef in two famous kitchens of molecular gastronomy ...