Behold the Easy Kit, Albert and Ferran Adrià’s new line of textures that are designed to take home cooking to a much more spherified, jellied and foamy place. The brothers teamed up with Guzmán ...

José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Originally created by Ferran and Albert Adrià ...

Presenting the right gift for at-home chefs who've mastered the art of the souffle and can turn out a perfect paella with one hand tied behind their backs: the Easy Kit, your guide to molecular ...

Modernist Cuisine At Home, Nathan Myhrvold's scaled-down version of his six-volume opus Modernist Cuisine, was supposed to be the molecular gastronomy manual for the home cook — though according to an ...

Ferran Adria (Adria) is the most influential chef of the 21st century. His restaurant *El Bulli* (El Bulli), located on a ...

To celebrate the launch of the first ever biography of Ferran Adrià, Phaidon Press is delighted to announce an exclusive evening event at the Royal Geographical Society. The “chef of the decade” will ...

The undisputed godfather of molecular gastronomy, elBulli chef Ferran Adrià revolutionized the idea of dining and he’s got the books to prove it. Before closing in 2011, his Spanish laboratory of food ...

Still trying to nail down spherification? What’s the science behind getting your steak a perfect medium rare? Want to know why your aioli breaks? Then the online course “Science and Cooking: From ...

You thought lab-grown meat was the best horror that science could toss at you? You’re wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to ...