SEAS to be featured on "60 Minutes"

Pioneering Chef Jose Andres takes Anderson Cooper's taste buds on a savory tour of his culinary laboratory, where soft foods meet crunchy, the sweet improves the smoky and something cold hides just beneath something hot.

Andres' avant-garde cooking technique, a style called molecular gastronomy that he is credited with introducing to America, will be served up on "60 Minutes" this Sunday, May 2, at 7 p.m. ET/PT.

Molecular gastronomy is about food textures, aromas, presentation, in short, fun, says food critic Ruth Reichl, and Chef Andres is like no other chef. "Food is going to do things that you never imagined. It's going to come floating at you. It's going to explode. It's going to have textures that you didn't ever think would be in your mouth," she tells Cooper in describing Andres' food. "It's like a circus of the mouth."

Read the full CBS press release