Foam on Food: Love It or Hate It?
One of the benchmarks of the molecular gastronomy is foamed food, which has gotten a frivolous rap in recent years. But one of the movement's pioneers, Wylie Dufresne, recently defended it, saying, "You're eating something rich . . . in this very light, ethereal, delicate way. I think that's a nice juxtaposition." While he admitted that many chefs were using it improperly, he added, "I just think Read more






