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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 deer leg and an aging quince balsamic ... CONTINUE

Foie Gras Ashes on Crystal Bread

From 3-Michelin Star Azurmendi in Spain, a restaurant that pushes the boundaries of molecular gastronomy. The delicious smokiness and creaminess of the foie gras is ... 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 juice blend of sweet carrots, zesty orange and ... 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 talking about a dish created ... CONTINUE

Dumplings, Broccoli Rabe, Garlic Powder, Anchovies

This modernist broccoli rabe gnocchi with garlic powder, garlic sauce and a beautiful fried broccoli rabe leaf is a nice twist on a traditional dish. ... CONTINUE

Greek Salad Granita

The signature dish at Funky Gourmet, the Greek molecular gastronomy restaurant recently awarded with two Michelin stars. White snow that tastes like a real Greek ... CONTINUE

Incredible Dishes From 2-Michelin Star Funky Gourmet

Be inspired by the creativity of the molecular gastronomy chefs at Funky Gourmet! Amazing pictures of their creative Greek modernist cuisine and carefully designed degustation ... CONTINUE

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

Hot Infusion Siphon Cocktail – Lavender, Galangal, Jasmine

Make hot cocktails at the table with the Hot Infusion Siphon! Go beyond the traditional Hot Toddy! The Hot Infusion Siphon is definitely going ... CONTINUE

Liquid Parmesan Gnocchi and Mushroom Infusion

Molecular gastronomy Chef Jordi Cruz demonstrates a creative use of spherification to separate two broths in one delicate dish. This modernist recipe consists of liquid ... CONTINUE

Bloody Mary Snow with Seafood

Molecular gastronomy Chef Jordi Cruz offers the Bloody Mary Snow as a starter on his tasting menu at his 2-Michelin-Star restaurant ABaC in Barcelona. Learn ... CONTINUE

Chef Jordi Cruz: The Creative Process Starts with Not Settling

Chef Jordi Cruz, the youngest Spanish chef to obtain a Michelin Star never staged and now has two Michelin Stars at his restaurant ABaC. Learn ... CONTINUE