Modernist cuisine molecular gastronomy

Spherification, the most famous molecular gastronomy technique, is a great way to get started and surprise your friends. Create liquid spheres that "explode" in the mouth with some basic tools and ingredients.

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

Get inspired by this Parsley Sponge Cake recipe, or check thousands of other recipes on our platform. We are empowering chefs to create.

The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The olive oil foam is very easy to make and it is served warm.

Molecular Gastronomy Food Techniques; Have you ever wondered how chefs create those beautiful, delicate foams that add an elegant touch

Culinary Physics Blog: Exceptional food that worth a special journey. Distinctive dishes are precisely prepared, using fresh ingredients. And all other foods that can kill you. Culinary Physics is a Molecular Gastronomy blog specializing in molecular gastronomy recipes-food style, molecular book review, molecular gastronomy kit review and molecular gastronomy restaurants guide.

Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots!

I never thought I'd say this. But, I actually miss the lab. It's been years since I've touched a syringe, weighed out powders, or set up chemical reactions. Before law school, I worked for years as a synthetic research chemist making new molecules that could potentially become medicines. There was always a sense of excitement...

One of the most important flavor-producing reactions in cooking is the Maillard reaction. In discussions of cooking, it is sometimes called "the browning reaction," but that description is incomplete at best. Indeed, it really ought to be called "the flavor reaction," not "the browning reaction."