It's food! It's science! It's high-tech molecular cuisine, as featured by restaurants like Moto in Chicago and WD-50 in NYC.

Featuring subatomic particle analysis and technology more often found in the lab than in the commercial kitchen, "molecular cuisine" is the latest food craze. Foods are frozen, foamed, and pushed into shapes, colors and sizes out of Star Trek or other sci-fi shows. Moto features "frozen pancakes," which are cooked pancakes that are pureed and then put on an ultra-chilled frozen plate tableside, and flipped onto a spoon of maple syrup for diners' delectation.