Cutting-edge chefs are thinking like scientistswhether they're inventing brand-new flavors in state-of-the-art laboratories or cooking with centrifuges. Here, how their kitchen science innovations are bringing us better chocolate, calorie-free food and a tastier waffle.
In this article:
Kitchen Science: Cool Gadgets
Wylie Dufresne transforms ordinary ingredients into extraordinary garnishes.
Wylie Dufresne on creating unexpected presentations of familiar ingredients
More High-Tech Tools
Kitchen Science: Food & Flavors
Chilled Cucumber Soup
Chef Eric Skokan of Boulder, Colorado's Black Cat grows hundreds of vegetables at his farm, analyzing each variety for its best use. He prefers the Zagross Persian cucumber for this tangy soup.
Jeff Potter offers a waffle recipe made with yeast instead of baking powder in his book, Cooking for Geeks. A yeast enzyme called zymase helps make the waffles rich and sweet.
Slideshow: Step-by-Step Guide to Making a Fluffy Omelet Soufflé
Aki Kamozawa and H. Alexander Talbot, of the food science blog ideasinfood.com, are beloved by chefs like Richard Blais for culinary innovations. Here, they share their method for creating a fluffy omelet from their new book, Ideas in Food.
Innovations in Chocolate
Kitchen Science: Modernist Mixology
The Aviary is Chicago chef Grant Achatz's new experimental cocktail loungethere's no bar, no bartenders (chefs do the mixing) and each drink comes in a custom-designed glass. Here, a look at a creation called the Blueberry.
Kitchen Science: Style
Over 100 cooking toolsin categories such as "Those That Measure" and "Those That Divide"appear on this Pop Chart Lab poster. $25; popchartlab.com.
These porcelain pieces by Belgian designer Pieter Stockmans come in 26 geometric shapes, including octagons and hexagons. From $3.50; yoox.com.
Flower vases evoke chemistry sets in these polished-aluminum pieces from Museum of Robots. $60 for three; museumofrobots.com.
The angular structure of the Agnes chandelier resembles a molecular diagram. From $6,000; rollandhill.com.