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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

Melty Cheese with Flavorful Dry Aged Cheeses

Have you ever tried melting hard or semi-hard cheeses such as Parmesan, Gruyere or aged Gouda? If you did, you prob ... CONTINUE

Modernist Caramel Cream

A simple but irresistible smooth caramel cream made with Iota Carrageenan and Kappa Carrageenan. ... CONTINUE

Olive Oil Noodles with Rose Extract

Inspired by molecular gastronomy Chef Jordi Cruz, the olive oil noodles will blow your mind with a unique flavor co ... CONTINUE