When Taylor Erkkinen and Harry Rosenblum opened their Williamsburg store for kitchen appliances and cookware in 2006, they’d had a notion about cultivating a community around cooking through occasional classes and demos. But who knew that the educational programs they would hold at the store would soon become The Brooklyn Kitchen’s biggest draw, with classes frequently selling out a day after being announced?
Isn’t that term just scary? Doesn’t it make all you wholesome, organic, farm-to-table types just squirm? Indeed, “food science” used to be a derogatory way of describing the process by which overly processed foods are hatched in labs. Michael Pollan may have made a mockery of the industrial food industry’s overuse of it in The Omnivore’s Dilemma, but like it or not, molecular gastronomy is everywhere right now. After being embraced by chefs like Wylie Dufresne, among many others, these … Read More