In a spiffy new building in Bremerhaven, Germany (photo below) sits a government think tank with a million dollar a year budget. Its staff of scientists has one purpose: to help chefs devise innovative cooking techniques (free of charge, I believe). There is, its statement says in somewhat stilted Germanic English, "an actual need to better understand the chemical reactions that occur during preparation processes. This knowledge certainly allows the most innovative Chefs to create new dishes." So far, two restaurants have used their services: El Bulli and Fat Duck. But it is unknown in the U.S. -- I had never heard of it until alerted by a friend in Germany. For American restaurants, it represents a source of untapped potential. Why not be the first to use it?