Molecular Gastronomy and Kitchen Laboratories: Chef's Night Out with WD~50



Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn’t always better and lets us in on the method to his madness. We take a peek into the kitchen laboratory that is WD-50 and meet the mastermind behind it all.

Check out Wylie make Shrimp-Grits:

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