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 ...

IF YOU eat at fancy places, you may have encountered orbs of sauce or puree, held inside a membrane, that burst in your mouth. Making them involves a little chemistry, but it can be done at home. Now ...

One of the most iconic forms of avant-garde cuisine, also known as molecular gastronomy, involves the presentation of flavorful, edible liquids—like cocktails or olive oil—packaged into spheres. Now a ...

The term “molecular gastronomy” became a running joke throughout Andrés’ lecture, which was the fourth event in this year’s lecture series. (Last week, White House pastry chef Bill Yosses tied the ...

The latest episode of Yes, Chef! on NBC saw the tempestuous chefs cooking week-to-week to impress co-hosts and judges Martha Stewart and José Andrés take on a variety of new challenges. One in ...