Don't try this at home

Pino Maffeo brings chemistry to the kitchen

By Joe Yonan

Globe Staff / June 22, 2005

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When planning their menus, most chefs surely start by asking what's in season, what goes well with it, and how the combination might fit into the restaurant's way of presenting food. At Restaurant L, Pino Maffeo asks all that, but also wonders, what is the food's reading on an infrared spectrometer? And what would happen if he dipped it in ... (Full article: 1320 words)