The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

The origin of the term 'molecular gastronomy' and its first international workshop

The 1992 event was born from a conversation between American cooking instructor Elizabeth Cawdry Thomas and Italian physicist Ugo Valdrè, who agreed on the merits of the science of cooking. The International Workshop on Molecular and Physical Gastronomy was named, in part, after the field of molecular biology to lend it prestige and greater seriousness.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

Watch Anthony Bourdain's meal at El Bulli, which popularized molecular gastronomy

The 'drinks' included cocktails in the form of alcohol-infused sugarcanes, a cotton candy piña colada, and a dual-textured, temperature-changing gin fizz. Foods included a gorgonzola cheese sphere with the consistency of a chocolate egg and a dish of freeze-dried and foam tofu with the appearance and texture of tiramisu.

The history of chemistry, from alchemists to probing atoms before World War I

Those involved in the predecessor of the modern scientific discipline engaged in experimentation to develop recipes that would transform ordinary matter into gold and to create medicines, cosmetics, dyes, and alloys. Over the course of centuries, scientists identified unique elements, organized them based on their properties in the periodic table, and eventually developed the technology to discover the internal structure of atoms.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Critics argue social media made 'foodie' culture increasingly superficial

For 40 years, being a "foodie" meant possessing knowledge and expertise about ingredients, restaurants, and flavors. Now, the author argues, being a foodie has more to do with documenting aesthetically pleasing meals than critical consumption. She argues for increased attention toward the complex systems that bring food to our tables.

How science came to understand umami

Before Dr. Kikunae Ikeda sat down in 1907 and pondered the taste of dashi, scientists typically agreed upon four types of taste: sweet, salty, bitter, and sour. He boiled 90 pounds of kelp into a resin that he then stripped of different compounds until he was left with a single ounce of brown crystals. Testing later revealed these crystals were glutamate, an amino acid and one of the protein's building blocks.

How fermentation enables the pickling of food and the production of beer

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

How cultured meat is made

In recent years, a number of companies have debuted meatless alternatives to traditional burgers, chicken, and more. Some are made from soy, while others use molecular formulations to recreate the flavor profile and texture of meat. Now, actual meat...

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

The benefits of sous vide: cooking food in bags immersed in water

Through this technique, food can be prepared to precise temperatures lower than those of open flames, without the risk of overcooking, with less oil, fat, and salt, and without requiring ongoing attention. By allowing for long cooking times, tougher cuts of meat can also be prepared at lower temperatures.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

An overview on germ theory, the crucial framework developed by Louis Pasteur

Germ theory of disease is based on the concept that many diseases are caused by infections with microorganisms, typically only visualized under high magnification. Read this general overview to understand the basic framework which allowed for development of vaccines.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

Exploring the link between history, art, and anatomy

Throughout centuries, art has played a vital role in sharing—and furthering—scientific understanding. This largely began in 1543 when physician Andreas Vesalius worked with an artist and engraver to transform learnings from his dissections into...

Wine explained

Wine is the sublime product of fermentation, the process of breaking down fruit—typically grapes. As the grapes ferment, yeast consumes the natural sugars and converts them to alcohol. With the process first developed and refined thousands of years ago, wine has been a central feature of celebrations throughout modern history. Want to learn more about its origins? Check out 1440's explainer on wine.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

Ancient Romans helped develop modern cheese production techniques

The ancient Romans loved cheese and experimented with different processes to elevate its flavor, like aging. Some of their innovations, like Pecorino Romano, you can still find today. Others, like the smoked goat-milk Caseus, we only know about through historical records.

Eduard Baltzer encouraged 'natural eating' in the 1860s

Historian Corinna Treitel credits the Protestant minister with inventing the concept of “natural eating” in Nordhausen, Germany, in the 19th century. Baltzer believed that people were consuming excessive amounts of schnapps, sugar, and meat, and that this behavior was having a detrimental impact on their lives. He encouraged a diet mostly of fruits and vegetables, though he was not opposed to food grown with artificial fertilizers.

The secret lives of cells

Cutting-edge microscopy has revealed previously unseen interactions of biological molecules within their cellular environment, enabling scientists to observe and analyze the molecules in a holistic view. This podcast explains the minute advancements made over the last few decades in observing cells, revealing how scientists have come and what the future holds for the field.

Historians believe the first modern restaurant was opened in 1765

A Parisian soup salesman named Boulanger is often credited with opening the first modern restaurant and was renowned for serving meat in poulette sauce.

View the industrial applications of extremozymes, from food safety to antibiotic production

Extremophiles possess unique enzymes and organic molecules that have enabled them to adapt to and thrive in otherwise lethal environments. Because these conditions resemble those found in various areas of manufacturing and production plants, these organisms and their macromolecules can optimize industrial processes where conventional catalysts would lose their ability to speed up reactions.

The 'definitive' history of magic mushrooms

Where did magic mushrooms come from, and how did they get their magical reputation? This article explains the history of the psychedelic fungi from pre-history to now. The earliest concrete evidence of psychedelic mushroom use is 12,000-year-old murals in Northern Australia that portray mushroom iconography. Considering how many species seek out and consume psychoactive substances, such as Siberian reindeer, it's possible human use of these psychedelic mushrooms may predate these murals.

As of 2025, the most cited papers in science include a review of graphene, methods to improve image recognition, streamlining electron density calculations, and optimizing protein studies.

See how fireworks are made and learn how metals like magnesium and copper are responsible for different colors.

Jimmy Carter signed a 1978 bill that legalized home brewing, a move credited with kick-starting the craft beer industry.

Astronauts have repaired genetic damage in space using CRISPR—a molecular tool that can make precise changes to DNA and is used in single-celled organisms to attack invasive viruses.

'Shogun,' a 1980s TV series, helped popularize sushi in the US by stimulating an American interest in Japanese culture.

Against his wishes, Albert Einstein's brain was removed before his cremation, and the pathologist responsible stored it for decades in mason jars within a beer cooler.

The use of fungi to detoxify land and water—a process known as mycoremediation—has been used to clean up natural resources affected by the 2025 California wildfires.

The Brothers Grimm were lawyers before they were storytellers, but became interested in fairy tales as they began investigating how rules and customs had been passed down through cultures.

Fast-casual restaurant Chili's is experiencing a resurgence, with its parent company recently reporting a nearly 32% increase in sales, thanks to passionate Gen Z fans on TikTok.

Mid-century modern graphic designers, known for their bright colors and bold lines in advertising, also found success with children's books.

SpongeBob exemplifies Aristotle's philosophy for living well because he understands that happiness doesn't come from external factors like money, recognition, or power.

The Mona Lisa's celebrity status and repeated restorations have obscured what made the painting so revolutionary for its time

The first horror movie is believed to be George Méliès' 1986 short 'The Haunted Castle,' which pioneered the use of special effects

The word 'jazz' evolved from 'jasm,' 19th-century American slang for 'energy'

While atoms are normally made of protons, neutrons, and electrons, exotic ones have been built with antimatter—alternate versions of normal matter that live for fractions of a second and are about a billion times as rare.

Gerrymandering works through two techniques: cracking opposing voters across districts to dilute their power, and packing them into a few to waste their votes in lopsided majorities.

Chaos theory—informally known as the butterfly effect—is the reason why weather forecasts are presented with probabilities rather than certainties.

Learn how monoclonal antibodies, which mimic the body's antibodies, can fight diseases like Ebola.

Objects can be 3D printed with light by projecting 2D computerized tomography (CT) scans onto rotating cylinders of resin, which solidify upon exposure.

American dance legend Martha Graham, sometimes called 'the Picasso of dance,' refused to perform at the 1936 Olympics in Berlin and conceived the piece 'Chronicle' in response to the experience.

Explore the animals that populate the depths of the ocean, from fish and coral in the first few hundred feet, all the way down to the bottom of the Mariana Trench.

American short story writer Flannery O'Connor raised 40 peacocks, which became potent symbols for her fiction's elegant violence

Fear or disgust related to clusters of holes and cracks, called trypophobia, may stem from evolutionary processes to help us avoid pathogens.