If you don't know the restaurant Alinea, know this: it's one of the best restaurants in the world and it's as much a mad science lab and art museum as it is a place to eat dinner. It's crazy, I mean they serve things like edible helium balloons. Somehow, this normal guy recreated all of that magic at home.
The chefs at Alinea, very probably the best restaurant in Chicago, have cooked up a super fun dish that'll brighten up any dinner table: an edible helium balloon. Yep, the entire balloon is edible, right down to the string which is "obviously dehydrated apple". The ballon is filled with helium and you can either pop…
Induction stoves may be making their way into restaurant kitchens, but for home cooks they're still a mystery. Fortunately, Wired product editor (and food geek) Mark McClusky volunteered to enlighten us:
You may not be able to spend hundreds on a meal at foodie mecca Alinea. But you can watch Grant Achatz pulverize, vaporize and atomize other people's plates—streamed live last night... Update: Recorded video embedded below
About 30% of our new hires walk into the kitchen knowing exactly what this is.
People have been eating snow since the 4th-century BC, but nowadays the behavior is discouraged by parents the world over. People make ice creams, sorbets, gelatos, etc. every day. We wanted to make snow. In the kitchen. It's hard.
Help! We want to flatten food. I mean, really flatten it. Maybe even fuse foods together in the process. And to do it, we'll need your ideas.
In his Taste Test guest editor intro, Nick Kokonas recounts meeting chef Grant Achatz and founding Alinea, a restaurant that cooks food by freezing it, distills ingredients' essences to vapor and questions the very eating utensils you use everyday.