Articles related to "Harold Mcgee"

Ironically, just steps from the Mass. Institute of Technology, Chef Gabriel Bremer at Salts, elevates so-called molecular gastronomy, by taking it back to its roots.

Which edition of the Joy of Cooking is right for you? Which Joy makes the best gift?

With chefs like El Bulli's Ferran Adria and the Fat Duck's Heston Blumenthal disavowing their titles as molecular gastronomists, can kitchen science survive?

Contrary to popular belief, a small amount of boiling water can make great pasta, and sometimes no water is just the right amount.

Using liquid nitrogen in food can be an amusing sideshow to entertain dinner guests - watch them gasp in amazement as plumes of vapour emanate from their food!

Cooking on the bone simply tastes better and cooking the whole rack instead of individual chops, will keep the meat moist.

Joining the black food trend is this new Korean import: Black Garlic. So intriguing and delicious, this "new" food is likely to become a pantry staple.

From the early days of velvet cakes and Devil's food, to the addition of food coloring, red velvet cake has evolved over the generations.

Your next carton of store-bought yogurt might well be your last. Making yogurt at home is easy, no fancy equipment required. It benefits your health and your wallet.