Alinea at Home has a post about tips for designing her new kitchen which I skimmed through but then caught a very interesting food nugget at the bottom. Harvard School of Applied Engineering and Science does a class on the science of cooking. As in let's make a mathematical formula that can empirically explain how egg proteins denature (read that as "cook") when certain levels of heat are applied. Blah, blah, blah. Okay that part is not really interesting to us chemical/mathematical mortals but the next link was! They have guest lecturers from molecular gastronomy restaurants! Alinea is a molecular gastronomic restaurant so they had Grant Achatz (the chef/owner) come speak on what he does. His food gets critized for being too un-food like and he has some crazy combinations on the same plate. In the video though he goes through the thought process on how he arrives at the finished product.
Grant Explains It All