Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to make a pops...
Cara Nicoletti is joined by Wylie Dufresne, the American chef behind wd-50 that helped bring molecular gastronomy to NY, to show us how to add a scien...
Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn't always better and lets us in on the method to his madness....
Click here for the shrimp-grits recipe: https://www.vice.com/en_us/article/xymjnw/shrimp-grits-with-pickled-jalapeno-and-corn-powder Wylie Dufresne p...
