Gastronomical delights await dinner guests at the home of Christophe Chipot. Depending on their host’s inclination, guests might be served cheese and cognac-soaked figs with honey “caviar” or ...

Tampa (BLOOM) – In the world of cooking, there’s a cool new thing making waves: olive oil pearls. These little pearls pack a punch of taste that turns dishes gourmet. Let’s dive in and find out what ...

Spherification is a fun way to produce edible containers for water or other liquids. It isn't difficult to do. Appliance Science shows you how to spherify water and other liquids. Richard Baguley has ...

You thought lab-grown meat was the best horror that science could toss at you? You’re wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to ...

Discover the spherification technique to create modernist apple pie with optimal calcium chloride concentration for flavorful results. Using the technique of spherification, this team applied their ...

The term “molecular gastronomy” became a running joke throughout Andrés’ lecture, which was the fourth event in this year’s lecture series. (Last week, White House pastry chef Bill Yosses tied the ...

Could a modernist food technique create a new, less wasteful way to package water? Appliance Science looks at the curious chemistry of spherification. Richard Baguley Richard Baguley has been writing ...

A few years ago the renowned chef Ferran Adrià presented diners at his restaurant, elBulli, with a simple dish of bright-orange caviar—or rather what looked like caviar: when the guests bit into the ...

If you have ever had the desire to transform all your food into caviar pearls then this little gadget will be right up your street. The Imperial Spherificator is a fancy piece of kit designed by ...