molecular gastronomy

Foodie Find: modernist cooking supplies at Powder for Texture

Introducing: The Guild, a new contemporary Canadian restaurant on Dundas West

See all the courses from the stunning collaboration between Colborne Lane and Chicago’s Grace

Claudio Aprile on his much-hyped preview dinner for Chicago’s Grace and doubling down on Colborne Lane

Q&A with Andoni Luis Aduriz, head chef and owner of Spain’s famed Mugaritz

Toronto vs. Chicago: Acadias, airport food and pizza edition

Best New Restaurants 2012: No. 2 Acadia

L.A.B., College Street’s molecular kitchen, takes its last breath

Weekly Eater: Toronto food events for March 19 to 25

Introducing: Bloke and 4th, King West’s newest big, shiny resto-lounge

Claudio Aprile set to open new Origin locations at Liberty and Bayview villages

Introducing: The Cream Brewery, Dufferin Mall’s new liquid nitrogen ice cream dispensary (no, really)

Q&A with Nathan Myhrvold, the author of Modernist Cuisine, 2011’s most talked about cookbook

VIDEO: How to make some last-minute Halloween candy, molecular gastronomy–style

Ferran Adrià wants you—if you’re in business school—to figure out how to pay for his El Bulli Foundation