TONI TARVER

What emerges when food science and technology are applied with a modern flourish to fine cuisine? Answer: An edible menu made from soybean paper and potato starch printed with fruit juice ink; faux caviar made with sodium alginate and avocado puree; aerated foie gras accompanied by pickled beet and Mashhad plum; and culinary foams infused with lemon, lime, or amaretto. These are but a few of the in-demand food novelties created by chefs harnessing scientific principles and applying them to food.…

The caramelized brioche at WD-50 restaurant in New York City.

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