- El Bulli (Ferran Adria) - Spain. Voted world's best restaurant by Restaurant Magazine. Nice review with pictures.
- The Fat Duck (Heston Blumenthal) - UK.
- Pierre Gagnaire (Pierre Gagnaire) - France.
- Grand Hotel Villa Serbellione (Ettore Bocchia) - Italy
- Saint Pierre (Emmanuel Stroobant) - Singapore
- French Laundry (Thomas Keller) - California, USA
- Alinea (Grant Achatz) - Chicago, USA. Wired article on Achatz from May 2006.
- Restaurant L (Pino Maffeo) - Boston, USA
- Moto (Homaro Cantu) - Chicago, USA
- Tapas Molecular Bar (Jeff Ramsey) - Japan (review)
- Oud Sluis (Sergio Herman) - Netherlands.
- WD-50 (Wylie Dufresne) - New York, USA
- Combal.Zero (Davide Scabin) - Torino, Italy
- Minibar at Cafe Atlantico (José Andrés) - Washington DC
- Room 4 dessert (Will Goldfarb) - New York, USA.
- Aurum - Singapore
- DOM (Alex Atala) - São Paulo, Brazil
- and many more.... send me an email at webmaster (a) khymos.org to be added
- Charles Arendt: Chuckeats has extensive reviews of dinners at El Bulli, Moto, wd-50, Gagnaire plus many more.
- Kevin Chan: Fine dining explorer
- Nicholas Kurti (UK)
- Harold McGee (USA), also in Wikipedia, blog
- Herve This (France), also in Wikipedia
- Peter Barham (UK), also in Wikipedia
- Thorvald Pedersen (Denmark)
- Shirley O'Corriher (USA), also in Wikipedia
- Bertrand Simon (France, Babelfish translation)
- Jorge Ruiz (ES, english page)
- Davide Cassi (I, Babelfish translation)
Blogs with original content on scientific, technological and practical aspects of molecular gastronomy...
- ... in English
- Noah Fleisher: Bacon lattice
- Andrew Pilsch: Blinded by science
- Chad Galiano: Chadzilla
- Michael Chu: Cooking for engineers
- Waaza: Cumbrian food lab/L'Atelier Cumbria
- Oliver Li: Cuisine
- Harold McGee: Curious cook
- Triantafyllos Psaras: Daffy @ Web
- Papin: Flavor alchemy
- Chefian: Food 102
- foodhacking.wordpress.com, wiki.foodhacking.com, foodhacking.com
- Gerald San Jose: Foodite
- Bernard Lahousse and Lieven De Couvreur: Food for design
- Marc Nicholas: Gastronautics
- Rob and Rachel Mifsud: Hungry in Hogtown
- Aki Kamozawa and H. Alexander Talbot: Ideas in food
- Joana Moura: Jocooking (Portuguese and English)
- Roberto N.: MexMix
- Shubham Arindam: Gods of alchemy - Molecular cocktails
- Samuel Eldad: Molecular gastronomy exchange
- Andy: Molecules
- Louisa Chu: Movable feast
- New Mountain Cookery
- Linda: Playing with fire and water
- Kevin Sousa: Salt of the earth
- Erik Fooladi: Science-and-food-ucation
- Jamie Boudreau: Spirits and cocktails (Molecular mixology section)
- Ed Charles: Tomato
- Benjamin Lim: White Jacket
- ... and in other languages
- Göde Schüler: GourMetrics (German)
- Joana Moura: Jocooking (Portuguese and English)
- Kochpiraten (German)
- Frank: Koken met Frank (Dutch)
- Klaus Dahlbeck: Der Kompottsurfer (German)
- Jorge Ruiz: Lamargaritseagita (Spanish - Babelfish translation)
- Jörg Blumtritt and Benedikt Köhler: molekularkueche (German)
- Clement: A la cuisine
- Gerald San Jose: Foodite
- TGRWT #1: garlic, chocolate and coffee (announcement, round-up)
- TGRWT #2: banana and parsley (announcement, round-up)
- TGRWT #3: strawberry and coriander (announcement, round-up)
- TGRWT #4: mint and mustard (announcement, round-up)
- TGRWT #5: meat and chocolate (announcement, round-up)
- TGRWT #6: apple and lavender (announcement, round-up part 1 & part 2)
- TGRWT #7: cauliflower and cocoa (announcement, round-up)
- TGRWT #8: white chocolate and caviar (announcement, round-up)
- TGRWT #9: parmesan and cocoa (announcement, round-up)
- TGRWT #10: blue cheese and pineapple (announcement, round-up)
- Chemistry = cooking (Post doc ergo propter doc)
- Bench Monkey on cooking and chemistry (Dylan Stiles' column "Bench Monkey" in Chemistry world)
- Molecular Gastronomy Primer (The food geek)
- Whipping chocolate through Molecular Gastronomy (in praise of sardines)
- High teck köket (Matälskaren, Swedish only. Lisa Förare Winbladh has also allowed me to provide you with an article she wrote about molecular gastronomy for the Swedish magazine Gourmet.)
- Deconstructing garlic (Skillet doux) - scientific approach to investigate flavor difference between minced, crushed and microplaned garlic
- 21st century tortilla and Teen titans (Chubby hubby)
- ... the number of posts about molecular gastronomy is exploding, so I'd advice to google for newer posts!
- Interview with me at Peppernet.no - Norwegian only (September 2007)
- Presentation of khymos plus a short interview with me at Culinate (August 2007)
- I was quoted in an article on molecular gastronomy in The globe and mail (April 2007)
- Khymos was mentioned in podcast at The food geek
- digg.com picked up my page on eggs - many comments at digg (January 2007)
