Journal
CELL
Volume 161, Issue 1, Pages 5-8Publisher
CELL PRESS
DOI: 10.1016/j.cell.2015.03.002
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Chefs and scientists exploring biophysical processes have given rise to molecular gastronomy. In this Commentary, we describe how a scientific understanding of recipes and techniques facilitates the development of new textures and expands the flavor palette. The new dishes that result engage our senses in unexpected ways.
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