At Moto, a Chicago restaurant, customers might receive a piece of pie with ice cream levitating above it, or a small pill that releases the flavor of a roast leg of lamb, showing potential for science in the kitchen. TV shows like ââ?¬Å?Americaââ?¬â?¢s Test Kitchenââ?¬Â and ââ?¬Å?Alton Brownââ?¬â?¢s Good Eatsââ?¬Â also bring a scientific approach to determining the very best technique and formula for a particular dish.
Office of Strategic Communication