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Avant-garde adventure in cooking chemistry
Molecular gastronomy is one of those things that I had heard about but never had any firsthand experience with. So I decided to try WD-50 in Manhattan's Lower East Side.
A movement that began in Europe in the 1990s, molecular gastronomy seeks to upend whatever assumptions we have about cuisine. It takes a scientific approach to cooking, experimenting with combinations of flavors that you...
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