Sublime

Foods are mostly built out of just four kinds of molecules—water, proteins, carbohydrates, and fats. And their behavior can be pretty well described with a few simple principles. If you know that heat is a manifestation of the movements of molecules, and that sufficiently energetic collisions disrupt the structures of molecules and eventually break... See more

Fish Cooked Just Right Fish in a Package Fish cooks so easily that it can even be steamed, a method that also prevents it from drying out. One classic method is en papillote, or wrapping the fish in parchment paper and heating the package in the oven. These days, we can use aluminum foil. Almost any fish fillet will work: black sea bass, coho salmo

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I am always impressed by a well-written menu, one that is informative and appetizing without slipping into pretentious nonsense. Here, for example, is a London restaurant’s attempt to justify the exorbitant price of its whitebait: “The tiny fresh fish are tossed by our chef for a few fleeting seconds into a bath of boiling oil, and then removed bef

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There is, he told me, a criminal element at work in the snail world. Tromperies, or frauds, have been known to dupe the unsuspecting consumer, and one of the favorites is to disguise the small gray snail as his larger and more expensive cousin. This is achieved by an imaginative system of recycling in which empty shells, once inhabited by escargots

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