These impressive molecular mango spheres produced via frozen reverse spherification are sure to be a hit at your next party!

That’s not beef or tuna tartare, nor is that an egg yolk sitting there. What could they possibly be? Beet Tartare.

Margarita shots like you’ve never had before- Burst in your mouth Margarita spheres infused with black pepper!

Sweet Creamy Panna cotta with coconut & sweet citrusy burst-in-your-mouth Hibiscus Syrup pearls!

These passion fruit spheres burst in your mouth releasing an intense hit of passion fruit puree.

Carbonated Mojito Spheres – This Reverse Spherification technique produces a gelatin sphere with a carbonated liquid mojito center.

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.

Taro root tea deconstructed, using molecular cooking techniques.

Beautiful faux caviar, made with agar and kombucha.

Whimsical take on the classic BLT.

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

Meant to look like salmon roe, this is actually spherified Crystal Hot Sauce.

Darkplace soup: an egg poached in soup? Or strawberry mousse, vanilla milk gel and a sphere of saffron apricot nectar? Why yes, the latter.

Fiori di Pizza: molecular gastronomy makes the impossible attainable.

Quail Egg and Bacon Capsule from Pill Food: Breakfast with The Jetsons

Green Eggs and Ham: Where Dr. Seuss and Molecular Gastronomy collide

This freshly-extruded pasta becomes part of a 12 hour bolognese that is the cornerstone of a Molecular Gastronomy feast.