Magic Oil? Good for hair, skin…and delicious: »
On a recent trip to New York City, I had dinner at a restaurant called WD50. If you're not familiar with it, it is the flagship of chef Wylie Dufresne and is renowned for the style of cooking he uses: molecular gastronomy. That is, using science in the kitchen (we have written about this before). At any rate, the meal was fantastic and one item...
