Better Living Through Chemistry

March, 2008

BETTER LIVINGTHROUGH CHEOXSTRVver the past 1Q years molecular gastronomy has burned its way through the culinary world, with chefs applying chemistry-lab principles to their dishes with stunning results. Now the same impulse has taken hold behind the bar, giving rise to so-called molecular mixology. Today a new generation of bartenders is pushing the limits of the cocktail, using esoteric techniques to turn libations into powders, gels, foams and solids while delivering palate-bending flavors an...

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