VIDEO: Kitchen Curiosity

At Chef Wylie Dufresne’s award winning restaurant wd~50, culinary skills, creative experimentation and scientific knowledge collide to create innovative modern American fare.

In Manhattan’s Lower East Side, cod is cooked to perfection using a technique called sous vide, yogurt is mixed with crushed sesame to awe the palate and cauliflower is disguised as a toasted marshmallow sitting next to a perfectly seared scallop. The chefs’ innate curiosity appears on the plate through unparalleled creativity and imagination.