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Tomato Water Spheres Injected with Basil Oil

Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to tr ... CONTINUE

Coconut Mango Foam

An easy and delicious culinary foam with tropical flavors made with an iSi Whip, one of my favorite tools in the ki ... CONTINUE

Foie Gras Ashes on Crystal Bread

From 3-Michelin Star Azurmendi in Spain, a restaurant that pushes the boundaries of molecular gastronomy. The delic ... CONTINUE

Belgium Ale – Chocolate, Coffee, Black Olives

Black olives, beer and chocolate ice cream in the same dessert? Can that be right? It certainly can, if you’re ta ... CONTINUE

Incredible Dishes From 2-Michelin Star Funky Gourmet

Be inspired by the creativity of the molecular gastronomy chefs at Funky Gourmet! Amazing pictures of their creativ ... CONTINUE

Modernist vs. Traditional Cooking with Chefs Dufresne and Ripert

Molecular gastronomy Chef Wylie Dufresne and traditional Chef Eric Ripert share their perspectives on their styles  ... CONTINUE

Modernist Cuisine for Traditional Diners

Chef Roy Caceres challenges traditional Italian diners with modernist versions of classic dishes at his restaurant  ... CONTINUE

A Visit to Modernist Cuisine Kitchen

Last week I had the pleasure to visit one of the best equipped kitchens in the world, the Modernist Cuisine kitchen ... CONTINUE