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Charcoal, Ashes and a 64º Egg

This deliciously strange dish will have the whole table talking. Simple and creative, the edible charcoal made from ... CONTINUE

Pumpkin Bonbon

A great vegetable dessert that will satisfy your sweet tooth! The pumpkin bonbons from 2-Michelin star restaurant M ... CONTINUE

Edible Rose Cocktail Lipstick

Add some fun to your mixology repertoire with a fragrant rose cocktail gel presented as an edible lipstick. Edible  ... CONTINUE

Lavender Honey Ice Cream

This decadent lavender honey ice cream is simply delicious by itself or to complement a dessert. Have you taken our ... CONTINUE

Aerated Sous Vide Hollandaise

A twist on the traditional Hollandaise sauce perfectly cooked sous vide at 65 °C (149 °F) and aerated with an iSi ... CONTINUE

Fragrant Apples

A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz, fresh apples coated in a mix of car ... CONTINUE

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

Vegetable Desserts with Parsnip

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

Carrot Air with Tangerine Granita

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