Top Menu Right My Account View Cart

Cryofiltration: Perfectly Clear Juice from Fruits and Veggies

Cryofiltration is easy! Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple j ... CONTINUE

Goat Milk Gel, Strawberries, Port, Apple Cider

A refreshing dessert with goat milk gel, macerated strawberries, port wine fluid gel, apple cider fluid gel, powder ... CONTINUE

Vegetable Desserts with Parsnip

Have you tried making desserts with vegetables? Carrot cake and pumpkin pie are some classics but modern chefs are  ... CONTINUE

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

Cold Oil Spherification – Sriracha Pearls

The cold oil spherification method is an easy and fun technique to make caviar-like spheres from practically any li ... CONTINUE

Sakura Cress, Chocolate, Yogurt, Red Pepper, Cayenne

A beautiful dessert with interesting combination of flavors designed by the scientific method of food pairing. Saku ... 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

Carrot Air with Tangerine Granita

A perfect amuse-bouche with surprising flavors and textures. A flavorful tangerine pulp granita with ultra-light ca ... 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

Color Changing Gin & Tonic w/ Blue Ice

Color changing cocktails? Blue ice? Add a twist to your cocktails with butterfly pea flowers! Unleash your creativi ... CONTINUE