wylie dufresne on failure and experimentation

Big Think recently filmed a series of interviews with¬†Wylie Dufresne, inspired chef of WD-50 in New York City; our favorite segment is called “Why You Should Play With Your Food” . We’ve followed Wylie for years, delighting in the products of his rigorous experimenting in molecular gastronomy, like freeze-dried polenta, deep-fried mayonnaise and hollandaise, smoked…

Read More