Foams and fun ingredients aren’t just for tasting menus. Molly McArdle is Food & Wine's Updates Editor. She has written and edited stories about food, wine, culture, place, and technology for more ...

Explore the world of molecular gastronomy with soy sauce air a light, savory foam that adds a burst of umami and elegance to any dish. This innovative recipe blends science with flavor for a high-end ...

This molecular gastronomy recipe transforms ordinary soy sauce into a light, savory foam using soy lecithin and a hand blender. It’s an easy and eye-catching way to add an umami-packed, aromatic ...

Gerard Wong loves to share his latest recipe, but the cookbook he and University of Illinois colleagues are putting together probably won't do you much good in the kitchen. The UI materials science ...

2002 F&W Best New Chef Grant Achatz turns movie-theater nostalgia into a warm, sippable dessert: buttery popcorn broth poured into glasses and topped with a light caramel froth. Soy lecithin helps the ...