Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: creating the plate's centerpiece--a cube of fried hollandaise sauce--required a lot of scientific testing. Science Friday
stopped in at Dufresne's kitchen to see how he prepares the dish.
Produced by Christopher Intagliata