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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 ha ... 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 ... 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 Hes ... 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 aroma ... CONTINUE

Vaporization: Flavoring Food with Pure Aromatic Vapor

Vaporization is a technique applied by several molecular gastronomy chefs to bring sensory experiences to diners an ... CONTINUE