See my article "Molecular Gastronomy" for an overview and my experience with it (pretty outdated). For a broader scope and more detail, there are several great books out there. On Food and Cooking by Harold McGee is one of my favorite books of all time, and it provided the perfect transition for me from the world of science to that of cookng. There are two main dudes in the public domain, one is French - Hervé This, the other English, Harold McGee. Both are dynamic and easy to follow. Their books are must reads for those interested....
Harold McGee www.curiouscook.com
Hervé This www.àlacuisine.org
Recent advances in Molecular gastronomy" by Herve This, slides from a presentation in January 2005
A couple of good articles about science in the modern kitchen:
When Science Sniffs around the Kitchen, by Harold McGee for the New York times: http://www.nytimes.com/2006/12/06/dining/06curi.html?ex=1167541200&en=d45588e3135c2096&ei=5070
Chow's Molecular Gastronomy Cheat sheet: A quick view of what's going on, the most popular new trends, chemicals and techniques.. http://soupnancy.squarespace.com/molecular-gastronomy-cheat-she/
More about transglutimase (meat glue) http://www.msnbc.msn.com/id/6915287/
Other lighter, fun food science sites:
The accidental scientist - The science of cooking - from www.exploratorium.edu (a large science center in San Francisco)
Kitchen myths - one important aspect of MG is the falsification of kitchen myths
The Fat Duck with Heston Blumenthal here
ZOOM Kitchen Chemistry – virtual experiments and things to try at home with kids
Low temperature cooking - from BBC
Ferran Adria at El Bulli in Spain spends half the year in a lab developing new techniques and textures; his innovation has changed the way we think and cook. There is more artistry than science in evidence here, but his body of work and success is mind blowing no matter...www.elbulli.com
http://blog.khymos.org/ - a blog dedicated to moleculary gastronomy