Today's most forward-thinking chefs are investigating new frontiers of flavor. Here, a look at the science and craft behind their best ideas, plus their best recipes for home cooks to try.
Hidden inside a 1950s ranch-style house, the Ideas in Food lab works with some of America's boldest chefs. Here, a look inside its problem-solving process.
Chef Tal Ronnen spent three years—and his life savings—creating nut cheeses like the light, mild Cassucio. To make the artisanal vegan cheese, he uses pure nut milks and a secret vegetable enzyme.
Wylie Dufresne of New York City's WD-50 is the face of molecular gastronomy in America, and he has a particular genius for turning everyday ingredients into miraculous dishes. Here, he pairs roast chicken thighs with an innovative tomato-tapioca porridge.
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