Top Menu Right My Account View Cart

Charcoal, Ashes and a 64º Egg

This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ... CONTINUE

Creamy Kuzu Parmesan Gnocchi with Pea Water

This melt-in-your mouth gnocchi, perfectly contrasted with the delightful saltiness of Parmesan cheese and sweet pe ... CONTINUE

Pumpkin Bonbon

A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant M ... CONTINUE

Edible River Stones

River stones you can eat? Only at 2-Michelin star restaurant Mugaritz by Chef Andoni Luis Aduriz. Get the recipe an ... CONTINUE

Fragrant Apples

A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz, fresh apples coated in a mix of car ... CONTINUE

Pineapple Glass

The pineapple glass is a thin, glossy and flexible sheet made with Pure-Cote B790 that can be used to wrap other in ... CONTINUE

Blown Sugar / Isomalt Sphere Filled with Smoke

World's Best Pastry Chef Jordi Roca uses blown sugar spheres for a dramatic presentation. Learn how to make a blown ... CONTINUE

Foie Gras Ashes on Crystal Bread

From 3-Michelin Star Azurmendi in Spain, a restaurant that pushes the boundaries of molecular gastronomy. The delic ... CONTINUE

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin s ... CONTINUE

Black Garlic Caramel with Edible Wrapper

Black garlic and kimchi “caramels” with edible wrapper paired with a mirin and white miso dipping sauce. The ed ... CONTINUE

Mango and Black Olive Discs

Chef Ferran Adria delights us with a great pairing of mango and black olive in interesting textures. Using what he  ... CONTINUE

Ultra-thin Shrimp Tortilla

This ultra-thin and crunchy tortilla is packed with strong ocean flavors. Inspired by molecular gastronomy Chef Dan ... CONTINUE