Sunday Reading
- A long piece from Vanity Fair on Monsanto
- Michael Laiskonis on trial and error and the refinement of a dish over time.
- The Wall Street Journal chronicles how chefs in Moscow are applying techniques from molecular gastronomy to traditional Russian cooking.
After the jump, a video of Chef Anatoly Komm in the kitchen of his restaurant Varvary.
Chef Anatoly Komm in the kitchen of his restaurant Varvary
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Hot Topics: Technique of the Week | The Food Lab
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