Article: Advanced gastronomy: 'Letterman' science guy explains high-tech restaurants'How tanks of liquid nitrogen can be a chef's best friend.

Byline: Judy Hevrdejs

Oct. 26--At Alinea, recently named the top restaurant in the country by Gourmet magazine, a tiny "fruit leather" packet made from dehydrated yuzu juice holds a peanut concoction that liquefies when it hits your tongue. Over at Avenues, the Peninsula Chicago's posh restaurant, Graham Elliot Bowles keeps a container of carbon dioxide-buzzed Pop Rocks on hand in case the chef decides to cook up a dish like his candy-crusted foie-gras lollipops. At Moto, in the Fulton Market district, chef Homaro Cantu serves a salmon dish enveloped in smoke. OK, it's not exactly smoke--it's a colloidal dispersion of water droplets.

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