Did your mother ever say don't play with your food? Well, meet some innovative chefs who didn't listen ... in this episode, we look at how some of the world's top culinary experts are using molecular gastronomy-the application of scientific principles to food preparation-to push the boundaries of what can be achieved in the kitchen. We'll meet a London-based chef whose approach to cooking borders on alchemy and a New York chemist-turned-bar man who shakes and stirs us with his gift for mixing chemistry and cocktails. From Peruvian scientists researching a drought-resistant potato, to making bacon and egg ice cream in your own kitchen, join us as we see how the combination of science and food is revolutionizing the culinary world.
