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Goat Cheese, Bronte Pistachios and Strawberries

The tang of the goat cheese combines beautifully with the tartness of the strawberries, milk and white chocolate cr ... CONTINUE

Edible Lipstick – Raspberry

Edible lipsticks are fun and easy to make. First introduced in modernist cuisine by Chef Jordi Cruz at his 2 Michel ... CONTINUE

Port Fluid Gel

A solid and a liquid at the same time? A gel that behaves like a thickened liquid? Fluid gels are a great modernist ... 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

Candied Lemon Frost, Violet Ice Cream, Yogurt Snow, Flowers

From 2-star Michelin Chef Jordi Cruz, an elegant dessert with floral flavors. The perfect final note for any meal.  ... 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

Edible Wood – A Modern Delicacy with a Rustic Flair

When you think of food and wood, usually you think about a wood fire pizza, a cedar plank cooked Salmon, or even a  ... CONTINUE

Coconut Mango Foam

An easy and delicious culinary foam with tropical flavors made with an iSi Whip, one of my favorite tools in the ki ... CONTINUE

Nordic Food Lab: In Pursuit of Deliciousness

Let's take a peek inside the fascinating Nordic Food Lab. You'll find some delicious bee larvae ceviche, mummified  ... 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

Carrot, Orange & Mango Spheres with Rose Crystals

A refreshing liquid sphere made with Frozen Reverse Spherification that bursts in the mouth releasing a delicious j ... CONTINUE

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ... CONTINUE