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

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

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

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

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.

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

Famous Catalan dishes

Catalan cuisine is defined by its bold and unexpected flavor combinations, which are largely a reflection of Catalonia’s diverse geography. Meat and seafood are often combined into a single dish, an ode to the region’s fertile soil and coastline. Meatballs with cuttlefish and peas is a common meal enjoyed alongside fresh bread. Salivate over 15 more dishes in this listicle that’s frontloaded with a bit of history.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

An interview with Colombia's first Michelin chef

Chef Juan Manuel Barrientos is the first Colombian chef to earn a Michelin star. He talks about opening El Cielo, his modern Latin American restaurant with locations in Washington, DC; Miami; and Bogotá. Barrientos also shares his philosophy regarding food and how the Michelin rating affected his work.

Play food science trivia along with a former state trivia champion

From limitations in panda taste receptors and a surprising food that has been forged into diamonds to the origins of chili pepper heat and the Maillard reaction, test your knowledge during a game of Super Food Science Excellence Trivia Blowout.

‘The Substance’ is a great food film

"The Substance" has received numerous accolades, including five Academy Award nominations, for its satirical horror story about celebrity. This writer argues that it's also one of the best food movies in recent memory.

A Netflix documentary ignited an omakase sushi craze

Before 2012, edomae omakase was an expensive sushi experience that was not particularly popular in the US. That changed with “Jiro Dreams of Sushi,” a 2011 film about the 85-year-old owner of Sukiyabashi Jiro, an omakase restaurant with three Michelin stars, that earned rave reviews. Demand for omakase exploded, and restaurants responded by raising their prices.

Chicago's Ever restaurant is a Michelin favorite

If you’ve watched "The Bear," you’re familiar with the pristine kitchen at Ever, where fictional chef Carmen Berzatto cut his culinary teeth. But while Ever’s head chef is played by Olivia Coleman in the show, in reality, Curtis Duffy helms the Chicago restaurant. This video follows Duffy through the kitchen.

Visualizing Ben & Jerry's legendary flavors

This delightful data visualization breaks down all the flavors of Ben & Jerry’s across the globe, exploring every possible combination of base flavors and mix-ins.

The CIA tried to poison Castro’s milkshake

During the Cold War, the CIA engaged in a series of "creative" attempts to assassinate Cuban leader Fidel Castro—including poisoning his daily chocolate milkshake with botulinum toxins. It was not successful.

Delmonico's was the first American fine-dining restaurant

The steakhouse opened in 1837 in Manhattan, creating what is now considered the first fine-dining restaurant in the United States, introducing gloved waiters, white tablecloths, and an à la carte menu. The establishment also claims it invented a few American staples, including eggs Benedict, which was supposedly named after two loyal customers.

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.

The Judgment of Paris was organized by Steve Spurrier

The English wine merchant organized the competition with Patricia Gallagher at his Paris wine shop. In this in-depth interview, he talks about how he got into the wine trade, how the Judgment of Paris impacted his own career and the global wine scene, and tells some of his favorite stories from the past.

Some people in Italy enjoy a cheese with live maggots in it

From squeaky Wisconsin cheese curds to the squirmy Sardinian casu marzu, cheese around the globe comes in myriad forms. Exploring the work of seven cheesemakers in seven countries, this video shows each cheese has traditions and flavors unique to its part of the world.

The Shed at Dulwich was a fake restaurant that became the top-rated eatery in London

In 2017, freelance writer Oobah Butler conducted an experiment in which he created a website claiming that his south London garden shed offered a unique fine-dining experience. Butler asked friends to write glowing reviews on Tripadvisor, made the restaurant open only by appointment, and allured audiences with mystery. As a result, hordes of people called and emailed to make a reservation at a restaurant that didn't exist.

Tasting a lab-grown chicken nugget

Taste testing the first clean meat chicken nugget from a San Francisco company developing cultured meat. It’s chicken, but not as you know it.

Cocainenomics

How did Pablo Escobar rise up out of the Medellin barrios to become the CEO of a $4 billion business? This immersive look at the global drug trade spawned by the notorious drug lord, who at his peak controlled 80% of the cocaine supply in the US. This deep dive includes visualizations showing how logistics of drug smuggling evolved over the years and traces the economic impact of the industry.

Salvador Dalí’s collaborations with fashion designers

Dalí was known to dabble in the world of fashion and formed a bond with the bold Italian designer Elsa Schiaparelli. Their collaborations birthed iconic designs like a bureau-drawer suit and a lobster dress.

How Guinness became a social media trend

In early 2024, an unexpected meme emerged on Instagram and TikTok: "splitting the G," where Guinness drinkers would attempt to take a first sip big enough to leave the remaining beer perfectly aligned with the middle of the "G" on a Guinness pint glass. This Vinepair article explores where the trend came from and how it took off.

Before Chipotle, San Francisco was the epicenter of American burrito obsession

More than just something to eat, burritos were akin to a Bay Area religion in the early 1990s, inspiring performance art, comedy shows, music, philosophizing, and more.

The difference between ice cream, gelato, sorbet, and Italian ice

Ice cream is made of eggs and is high in fat, served cold. Gelato, on the other hand, has more milk and less cream, and is typically served warmer than ice cream. Sorbet is dairy-free and often includes alcohol, while Italian ice is grainy, lighter, and low in calories (and often doesn't contain dairy).

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

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.

Every Halloween, one Texas bar transforms into Moe's Tavern

Nickel City, a bar in Austin, Texas, dons a costume once a year, turning itself into Moe's Tavern, the watering hole that figures prominently in "The Simpsons." The menu features themed drinks, including "The Bart vs. Australia" and "The Spicy Marge."

The Dracula character, now seen as the vampire archetype, was inspired by a seafood-induced nightmare its creator experienced.

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

Read a deep dive on the 'all-purpose healing' peptide BPC-157.

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.

US intelligence allegedly pursued more than 600 schemes to assassinate Cuban revolutionary Fidel Castro.

Hotels in Cannes, the glamorous city on the French Riviera, hire hawks to ward off seagulls during the city's famous film festival.

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

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.

Ebola is a filovirus, meaning it resembles a thread under a microscope, though it sometimes twists and can resemble a bowl of spaghetti.

See images of medical cases of firework injuries shared on this 'Instagram for doctors.' (Warning: Graphic content)

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

Salvador Dalí believed he was his own dead brother, who had died nine months before he was born

Explore a list of the 100 best novels of all time, compiled by some of the world's best living writers, including Salman Rushdie, Stephen King, and Jennifer Egan.

Double world record holder Hunter Ewen helped conquer his fear of balloons, called globophobia, by training to win Guinness World Record titles for balloon inflation.

One disco producer saw 'Star Wars' four times on its opening weekend and was so inspired that he recorded the album 'Star Wars and Other Intergalactic Funk,' which produced a chart-topping single.

Exploring the Larry Bird punch that almost changed March Madness

A vending machine run with Anthropic's AI went out of business after it was convinced to give away items for free and sell a video game console.

Planeterrellas create artificial auroras that mimic the atmospheric displays of light by setting up an electric field between two metal balls in a jar filled with a small amount of air.

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

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.

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

The most expensive ad of all time was for Chanel No. 5 perfume and cost roughly $33M to produce in 2004—about $57M in today's dollars.