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Oyster with Sea Gel and Aromas

The creative presentation of this dish will give you a complete sensory experience. Chef Eneko Atxa of Azurmendi has perfected the art of bottling scents ... CONTINUE

Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor

This dish is packed with earthy flavors and aromas! Multiple molecular gastronomy techniques are applied to enhance the flavors, textures and presentation. An innovative glass ... 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

Super Aladin Smoker and Aromatizer

The Super Aladin smoker is a heavy duty hand held food smoker used in molecular gastronomy that allows you to aromatize the wood smoke with ... CONTINUE

Vaporization: Flavoring Food with Pure Aromatic Vapor

Vaporization is a technique applied by several molecular gastronomy chefs to bring sensory experiences to diners and to aromatize food. A vaporizer gently releases delicate ... CONTINUE