The food industry looks to science to help it do anything from suspend beads of gel in a sweet beverage, to figure out a way to pack a breath-freshening burst of mint in a strip of film smaller than a postage stamp. But what can modern science offer some of the world's best chefs?
Without the laboratory, the modern-day chocolate bar may very well not exist. Molecular gastronomy can be a heated, controversial topic in the food world but that doesn't mean it hasn't given us great things. A study in the science of food.
A diverse group of the world's tops chefs come together each year to share their latest discoveries and philosophies, and bridge culinary boundaries. The longtime star of the culinary world's cutting-edge conference asks, is the Madrid mojo gone?