One of the latest fads in cooking, especially in big-name restaurants, is molecular gastronomy. But it's hard to really get a grasp on what it is these chefs really do. And, most important, is it really useful for home cooks?
Molecular gastronomy is 50% science and 50% cooking. It's not just about chefs coming up with insane dishes no one can eat, but rather investigating how food cooks, and how to make it better and more interesting.
For some examples of what molecular gastronomy is really about, check this short interview of Marc Lepine, one of the biggest names in molecular gastronomy.