YumScience - Fun Science Kits and Lessons with Molecular Gastronomy. Science kits for elementary through college students to learn science, math, reading and cooking. Kits include lesson plans, study guides, ingredients and tools you need. www.YumScience.com
A simple recipe from Chef Andoni Luiz Aduriz served at his restaurant Mugaritz, fresh apples coated in a mix of cardamom and Agalita, an edible white china clay that he also cleverly uses in his famous edible
Down The Rabbit Hole (w/ b’Lure color changing flower extract) - Nominated for Cocktail List of the Year at the 2014 Australian National Bar Awards and the most popular dink at The Rook due to the overall taste, its vibrant color and the guest’s interactive experience.
Nominated for Cocktail List of the Year at the 2014 Australian National Bar Awards, “Down The Rabbit Hole” is the most popular dink at The Rook due to the overall taste, its vibrant color and the guest’s interactive experience.
Expand the possibilities of spherification! Have you already mastered basic and reverse spherification? Ready to try something new? Why not inject a flavored oil inside the spheres for a stunning presentation and extra flavor?
Cryofiltration - Crystal clear and flavorful tomato water? Transparent gazpacho? Pepper water? Clear apple juice that doesn’t oxidize? Perfectly clear consommé with almost no effort? Cryofiltration sounds complicated but it is very easy and it does not require any expensive equipment.
The World’s 50 Best Restaurants, sponsored by S.Pellegrino and Acqua Panna, has announced the list of restaurants ranked from 51st to 100th in 2015. This unprecedented announcement, coming less than a...
A modernist cocktail with complex flavor and spectacular presentation designed to indulge your senses. This eat-and-drink molecular mixology creation consists of a base of pear brandy and gin, chamomile syrup, fennel and chamomile bitter, cacao earth, cedar air and pear discs.
The leading online resource of molecular gastronomy recipes and techniques for thousands of professional chefs, amateur cooks and scientists.
We provide cooks with detailed and proven recipes, tips and techniques to get the best results, affordable ways of acquiring or substituting molecular gastronomy equipment and ingredients and pictures to inspire the creativity of its readers. Our molecular gastronomy store has a great selection of products for the enthusiast and the professional chef.