There are no rules when it comes to food for Moto sous chef and "Top Chef: Texas" contestant Richie Farina.
Life just got a little sweeter thanks to a native West African fruit about the size of a cranberry.
The miracle fruit, “miracle berry,” or more formally Synsepalum dulcificum contains a glycoprotein – conveniently named miraculin - that temporarily fools taste buds into believing that sour and bitter things taste sweet.
Eatocracy is officially wheels down in Chicago with the fifth edition of our Secret Supper series.
Tonight and for the next two weeks, Eatocracy invites you to dig in and discover the rich, ever-evolving taste of America in 2011. After all, food says so much about where you’ve come from, where you’ve decided to go, and the lessons you’ve learned. It’s geography, politics, tradition, belief and so much more.
We've got chef Homaro Cantu acting as host at iNG Restaurant, tucked among the loading docks of Chicago's meatpacking district. Cantu is a well-known "molecular gastronomist" and host of Planet Green's "Future Food." He's devoted to changing the way people think about eating by melding food and science.
Anyone who follows food has likely heard of "molecular gastronomy," a term that’s been floated around for the two last decades to describe a scientific exploration of food and the cooking process.
Some of the best restaurants in the world, such as Chicago’s Alinea and Spain’s El Bulli, have become famous for their out-of-the-box thinking when it comes to mixing food, science and technology in this way.
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