John Riepenhoff is an artist, not a chef. Which is why he describes his pizza-topped pizza as "meant to address the ontology of the social as material in art." I love art theory, but I just want a slice.
What is your iPhone doing to dinner? When we obsessively track down a niche eatery on Yelp, are we excited because of the perfectly limed fish tacos, or because broadcasting our discovery on Fourquare will just make us look cool?
Infused liquors are the darling of high end mixologists everywhere—but the aging process required usually makes it a no-no for drinking at home. No more! Using only a cream whipper, you can shove flavor into drinks in minutes.
Sure, you could stand in your kitchen, glaring at your pasta water, waiting for it to boil. Boil. Boil you bastard. Or, you could relax, and let the floating Boil Buoy whistle from afar when your water's ready to go.
LIFE brings us a beautiful gallery of chefs who scoff at culinary tradition and break rules by smashing the line between the kitchen and the lab. The cheeky "alphabet soup" seen above is actually cut from a delicious strawberry foam.