Fine Dining's Unsung Hero

Since the discovery of fire, humans have been applying it to their foods to create new tastes. As our culinary skills have evolved from mammoth-on-a-stick to world class gourmet dishes, so has our understanding of  the inner workings of cooking, and how different applications of heat affect the end product. Those in the biz (i.e. thermodynamic physicists)  have categorized the different methods of cooking into three properties of heat transfer:

In More Recent News...

Never ones to rest on their laurels, physicists have turned conventional cooking on its head! Scientifically known as molecular gastronomy, learn more about this new science slowly creeping into restaurants around the world.
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What's For Dessert?

CAKE!





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