Top Menu Right My Account View Cart

Edible Film – Create amazing “See-Through” recipes

Are you looking for the perfect product from which to create beautiful disappearing ravioli, clear canapes and edible cocktails? Do you want to experiment with ... CONTINUE

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

The iSi Whip has played a huge role in allowing molecular gastronomy chefs to create new elements that help them express flavors and textures in ... 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. Gin and Tonic that is magically converted to a ... CONTINUE

Umami – The Delicious 5th Taste You Need to Master!

Umami is scientifically recognized as one of the five basic flavors, as are sweet, sour, salty and bitter. To truly elevate the flavors of your ... CONTINUE

Cocktail IN an Ice Sphere

Bored of serving your drinks on the rocks? Why not try in the rocks? A new presentation used by some of the most innovative mixologists ... CONTINUE

Layered Cocktails and Soups Made Easy with Cocktailmaster

Layered cocktails make a beautiful presentation, showcase all the ingredients and could add to the drinking or eating experience as different flavors or temperatures are ... CONTINUE

Cherry Vodka Candy

The delicate cherry vodka candies easily crack and melt in your mouth releasing a delicious cherry vodka liquid filling. Molecular gastronomy chefs Paco Torreblanca, Ferran ... CONTINUE

Making Spherification Caviar the Easy Way

Making spherification caviar is fun but it can be a draining process to make enough for a few cocktails or dishes one drop at a ... CONTINUE

The Croquanter Technique: fruit and vegetable crunchies

Molecular gastronomy chef Ferran Adria created the Croquanter technique to obtain geometrical shapes of crunchy sheets of ingredients such as fruit, vegetable and yogurt. They ... CONTINUE

Disappearing Transparent Ravioli

Created by molecular gastronomy Chef Ferran Adria, the transparent raviolis became an icon of el Bulli menu in 2009. The transparent and ultra thin “pasta”, ... CONTINUE

Perfect Spheres with Frozen Reverse Spherification

The spherification technique, created by molecular gastronomy Chef Ferran Adria of el Bulli in 2003, consists of a controlled jellification of a liquid which forms ... CONTINUE

Dispersing Aromas with Dry Ice “Vapor”

Releasing aromas in the atmosphere to complement a dish is a common technique used by molecular gastronomy chef Heston Blumenthal and others to bring sensory ... CONTINUE