Topic: Wylie Dufresne
wd~50's Wylie Dufresne discusses how he's matured as a chef, what he will and won't accommodate, his body of work as a whole, and the problem with...
This week in The New York Times, Pete Wells reviews someplace called Parm. His intro points out the lack of coverage food snobs give...
By Kimberly Simmons. . Although twisted tourist attractions are not exclusive to New York City, the Big Apple is often noted for its high...
Don't fill in this field Think Tank Home Tags Subscribe (RSS) . Chef Wylie Dufresne believes in playing with his food-but not in the usual sense of...
If you're smart, you covered your turkey with an earthy rub that lasts long into Week Two. If you're a man, you've probably uncovered your Tupperware more times than you'd like to admit since Day Two. And if ...
My foodie friends used to be horrified by my penchant for street snacks. For years it created a significant rift between us. While they spent their...
Question: How does a trend, like the recent craze for pork belly, begin and spread? And I think that as chefs, we kind of work our way around an animal and how and why suddenly you see pork belly on everyone's ...
Wylie Dufresne: Well, without foam there'd be no bread, there'd be no ice cream, there'd be no cappuccino. I mean, up until recently, you only had full fat milk. So, a cappuccino was made with full fat milk. And ...
Question: Is there a method behind your madness when it comes to experimentation? Wylie Dufresne: one of the things that we like to do, one of the formats that we play with a lot and I think successfully is, we will take ...
Question: What is molecular gastronomy? Wylie Dufresne: Yeah, I would say that molecular gastronomy is a field of science. And take that information to use it to learn more about what we are doing, to understand how to cook, to understand what ...
Video Gallery
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TEDxCambridge: Wylie Dufresne on the incredible ...
Chef Wylie Dufresne talks about his favorite food - the humble ...2011-03-27 -
Wylie DuFresne Uses PolyScience Thermal Circulator...
Chef Wylie Dufresne (wd50, New York City) uses PolyScience Thermal ...2009-03-13 -
World Gourmet Summit, Wylie Dufresne Culinary ...
Known for his unusual methods of cooking, Chef Wylie Dufresne ...2009-11-10
