The Science of Cooking

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Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of "knot foie" (foie gras that can be tied into a knot), fried mayonnaise, flexible butter, and deep-fried hollandaise sauce.  The hydrocolloids he uses come from natural sources such as agar from seaweed, gelatin and pectin.

50 Clinton St
New York, NY 10002

Music break: Cervesa by Burt Kaempfert & His Ochestra