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Cucumber kimchi is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious, and goes well with ra...

This is one of the dishes prepared for the Modernist Cuisine book party at ICE. Modernist Cuisine is perhaps the most highly anticipated cookbook e...

Watch ICE alum Maxim Bilet make Goat Milk Ricotta and Peas from Modernist Cuisine. This is one of the dishes prepared for the Modernist Cuisine boo...

PROGETTO GRANDI CHEF

MASSIMO BOTTURA DELL'OSTERIA FRANCESCANA PRESENTA:

MAGNUM DI FOIE GRAS

Jean est un passionné de nature et de montagne, il défend la cuisine d'altitude et savoyarde avec imagination et créativité tout en respectant les ...

Next Restaurant el Bulli Menu

Video by Christian Seel

One of the highlights of an incredible 9 'mini' course meal of avant-garde tapas we had at Bar Zeruko in San Sebastian. Heston Blumenthal style cr...

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Northern Lite @ Backstage, München

(Trusting Blind), My Pain + Gimme your Number

2009 11 28 My Pain + Gimme your Number by DENNY.MOV

Northern Lite München 11.08.2011 Begging you

Alternate version without the big-pansy-dress-intro like the demo has, so this is the final version. Many thanks for the previous comments, without...

Tortellini handgemacht, Handmade Tortellini

Questa e la mia ricetta per fare la pasta di zucchero o fondente di

zucchero, serve per ricoprire le torte o decorarle o fare le rose

personaggi ecc..

Kurt Ison, Sydney Town Hall.

Edited and produced by Christopher Hayles, 2002.

OMFG make real bread!!!

DURO COME UN TUORLO - l'uovo marinato

Ingredienti: sale, zucchero, uova

Tempo di preparazione: dalle 3 ore in su

L'uovo marinato è un'intuizione de...

AROMI IN TRAPPOLA

le arie di lecitina

Ingredienti: sciroppo, acqua, lecitina di soia

Tempo di preparazione: circa 10 minuti

Le arie sono unaltra...

DOLCE & METALLIZZATO - il fruttosio satinato

Ingredienti: fruttosio in polvere, acido citrico, coloranti alimentari

Tempo di preparazione: circa 20...

Chef Marty Carlton from 'Toast' adds a little twist to the traditional corned beef and cabbage meal.

L'utilizzo della chimica nell'alimentazione. Intervista a Dario Bressanini ricercatore dell'Università dell'Insubria.

Video-recensione di Aldo Fiordelli e Andrea Gori per Dissapore

Oaxen. Suecia.

patanegra, serrano, salami, käse e vino de Ibiza

これぞ！　プロの技！！

デミソース味のチキンライスの上に

プレーンオムレツを乗せて・・・

包丁でカット！！！

とろとろの卵がチキンライスを包み込む。。

京都先斗町の＜ザ・洋食屋　キチキチ＞の

ふわふわ卵の逆さオムライス

Tsukiji Fish Market Tuna Auction Tokyo Thunfischauktion Fischmarkt

takoyaki fried octopus balls fish alive harajuku

our 1st molecular cuisine. didnt expect the food to be good, but guess wat. the entire experience, including the yummy food - was AMAZING!!!

Vous avez sans doute un jour tenté de réaliser un soufflé. Et a votre grand désespoire au moment de passer a table ils étaient retombés...

Alors su...

il peto

tomato soup with milk foam topping- tomatensuppe mit milchschaum

mit flüssigem Stickstoff hausgemachtes Schokoeis - liquid nitrogen used to make "homemade" icecream

Hston Blumnthal vertelt dat al ons eten bestaat uit chemische componenten..

very cool art all made with cappuccinos by usin the froth on top

Chef Richard Blais adds the finishing touches to this dish that literally sets the dish in motion.