Dark chocolate mousse (2 ingredients) with balsamic cherry sauce. (in Romanian with translator)

Make these fiery sriracha pearls, using a simple molecular cooking technique!

Pumpkin Pie Ravioli Spheres. You’ll never guess what ingredients were used to make this dessert.

Molecular cuisine… watermelon caviar.

Taro root tea deconstructed, using molecular cooking techniques.

Beautiful faux caviar, made with agar and kombucha.

Mini Chocolate Stout Cheesecakes with Sour Cream Pearls

Lamb Burger Crustini with Cucumber and a Tzatziki Orb made with a Molecular Gastronomy Kit!

Molecular gastronomy at home – honey pearls

Caprese bites with balsamic caviar and mini heirloom tomatoes. Molecular gastronomy.

Fennel and Endive Salad with Pomegranates and Pistachios- the pomegranate foam on top couldn’t be easier to make!

Ciel Bleu – a 2 Michelin star restaurant with excellent service and food beyond imagination.

Molecular Cooking: Textures of Lychee

Chocolate textures: ice cream, fallen soufflé, crumble, milk sphere, moldable, mousse foam, almond air

Sous vide Wagyu beef from Tapas Molecular Bar in Tokyo, Japan

Carrot soup amuse bouche using a method from Nathan Myhrvold’s Modernist Cuisine

easy salad & sandwich garnished with balsamic vinegar pearls

reconstructed smoothie or molecular gastronomy at it’s best! :)

Future Food: using modern cuisine techniques to update the classic Banana Split

Early look at the books, and an essay in 2 parts: How the Modernist Cuisine Book Caused My Existential Crisis

Molecular Gastronomy – Olive oil powder made with tapioca maltodextrin.

Molecular Gastronomy at home – Banana Jello made from agar agar, Nutella powder made with tapioca maltodextrin.