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  • Saffron Creme Anglaise
  • Disappearing Transparent Raviolis
  • Cocktail in Ice Sphere
  • Scallops with Dashi
  • Carbonated Mojito Spheres
  • Molecular Gastronomy Kits
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Pigeon, Foie Hazelnuts and Fallen Forest Leaves

A masterpiece from Chef Eneko Atxa at his 3-Michelin Star restaurant Azurmendi in Spain. A perfectly-cooked pigeon, ... CONTINUE

White Sangria in Suspension

A delicious, refreshing and incredibly smooth and velvety sangria with suspended fruit and mint leaves at different ... CONTINUE

Eggless Scotch Flan

The eggs are a critical component responsible for the final smooth and creamy texture of flan, but in this recipe,  ... CONTINUE

The Funky Gourmet Experience

We finally had the pleasure to try the innovative degustation menu at 2-Michelin Star restaurant Funky Gourmet in A ... CONTINUE

Coffee and Milk Foam

A simple coffee and milk foam that can complement many desserts for a modernist twist. Made light and airy with an  ... CONTINUE
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Edible Film – Create amazing “See-Through” recipes

Are you looking for the perfect product from which to create beautiful disappearing ravioli, clear canapes and edib ... CONTINUE

iSi Gourmet Whip – The Must-Have Tool in Modernist Cuisine

The iSi Whip has played a huge role in allowing molecular gastronomy chefs to create new elements that help them ex ... CONTINUE

Flavor-Tripping: a Whole New Way to Taste!

Modernist Chef Homaru Cantu offers a flavor-tripping experience using a curious little fruit called miracle berry.  ... CONTINUE