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	<title>Eat Big Apple &#187; Wylie Dufresne</title>
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		<title>WD~50 Review &#8211; In the lab of a culinary genius.</title>
		<link>http://www.eatbigapple.com/english/2009/12/21/wd50-review-in-the-lab-of-a-culinary-genius/</link>
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		<pubDate>Tue, 22 Dec 2009 06:18:06 +0000</pubDate>
		<dc:creator>CS Hsia</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[3 Apples]]></category>
		<category><![CDATA[Lower East Side]]></category>
		<category><![CDATA[Molecular Gastronomy]]></category>
		<category><![CDATA[WD-50]]></category>
		<category><![CDATA[WD50]]></category>
		<category><![CDATA[Wylie Dufresne]]></category>

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		<description><![CDATA[Compared with the old fashioned trial and error, practice makes perfect mentality, molecular gastronomy brings a higher level of precision into the kitchen. However, it is only a means to an ends. Fine food is art, and requires creativity and passion. <span style="color:#777"> . . . &#8594; Read More: <a href="http://www.eatbigapple.com/english/2009/12/21/wd50-review-in-the-lab-of-a-culinary-genius/">WD~50 Review &#8211; In the lab of a culinary genius.</a></span>]]></description>
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