Science in the Kitchen

Chefs are bringing a new standard of experimentation and precision to their cooking A There is a recent movement in the world of food, in which chefs are collaborating with scientists to teach themselves the chemistry and physics of cuisine. Even academics are getting excited about the results. Colin Osborne of the Royal Society of Chemistry in London is enthused: 'Chefs are using unusual methods to produce exciting dishes that would be impossible without modern science,' he says. &nbs...