Science spurs extraordinary cooking trends

11/6/2007 | NYTimes.com

Many modern chefs are using scientific processes to help them develop new food preparation methods and create unusual dishes. Although chefs once avoided ingredients such as xanthan because they were considered industrial stabilizers, Spain's Ferran Adria and England's Heston Blumenthal spearheaded a trend toward the culinary use of everything from hydrocolloids to liquid nitrogen and lasers.

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