We can safely proclaim that, in the twenty-first century kitchen, ”molecular gastronomy” is passé. Ever since Barbara Lynch unveiled a neutrino-infused chocolate ganache earlier this year, the trend in fine dining has been decidedly subatomic. While we owe a great debt of gratitude to the flour-dusted shoulders upon which we have stood, it behooves us as men and women of food science to not rest on our laurels, however succulent they may be, especially when zested over a summer beet salad. It is with that spirit in mind that we present a brief survey of the latest findings in the…