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wd~50

Our Tip Wylie Dufresne's laboratory for inventive modernist cooking.
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WD-50: Delicious, Enjoyable, and Avant-Garde

WD-50: Delicious, Enjoyable, and Avant-Garde

Photographs of bone marrow, chestnuts, tonburi, pickled honshemeji and soft white chocolate, potato, malt, white beer ice cream courtesy of Tina Wong Frank Bruni's 3-star review of Wylie Dufresne's molecular gastronomy temple WD-50 may in fact reflect Dufresne and...