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New York Times on "Food 2.0" (image Tony Cenicola/The New York Times) ... -

In September, talking to an audience of chefs from around the world, Wylie Dufresne of WD-50 on the Lower East Side of Manhattan waxed enthusiastic about a type of ingredient he has been adding to his restaurant's dishes.

Not organic Waygu beef or newfound exotic spices or eye of newt and toe of frog, but hydrocolloid gums -- obscure starches and proteins usually relegated to the lower reaches of ingredient labels on products like Twinkies. These substances are helping Mr. Dufresne make eye-opening (and critically acclaimed) creations like fried mayonnaise and a foie gras that can be tied into a knot.

Chefs are using science not only to better understand their cooking, but also to create new ways of cooking. Elsewhere, chefs have played with lasers and liquid nitrogen.

All I have to say is laser'ed food tastes better...

Related:

HOW TO - Make a Dale burrito - Link.

Laser etch sushi nori - Link.

Laser etched matza - Link.

HOW TO - Laser cut (and cook) meat - Link.