A small sample of the interesting, useful, and often entertaining questions that Herve This takes on to unravel.

Until now, the chemistry of food was the domain of chemists only. Molecular gastronomy brings it - just like it brings physics and biology - into the kitchen, making it another tool in the hands of those who cook.

How you choose to use this tool is up to you. You can perfect familiar everyday dishes, but you can also get inspired and create new combinations of style, flavors, and aromas.