Molecular cuisine

These cozy meals range from ramen and lasagna to classic cookies and brownies. Cooking cozy food brings up family traditions and nostalgia across cultures. Try mac and cheese, chana masala, and Korean chicken recipes from aunties, Italian wedding risotto, a family's go-to Turkish yogurt soup, and more.

Do you love experimenting with food? Check out this in-depth guide to molecular gastronomy to have your mind blown. It's your ticket to creating amazing dishes.

Learn how to make fruit caviar and serve this delicious and showstopping garnish at your next dinner party.

Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots!

These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!

A perfect amuse-bouche with surprising flavors and textures. A flavorful tangerine pulp granita with ultra-light carrot foam (air) and spiced up with cardamom and thyme leaves. Simple, refreshing and most importantly, truly delicious.

Edible water bubbles are a fun way to learn about food science and molecular gastronomy. Plus you can turn them into a delicious recipe for popping boba.

The honey caviar is a great way to bring molecular gastronomy to your cheese plate, desserts or drinks. In this recipe we are pairing the acacia honey caviar with a delicious Fourme d’Ambert cheese an...

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres. Channel your inner chef and turn almost any liquid into squishy, flavorful spheres, from fruit juice to hot sauce to chocolate syrup and more. To make our edible spheres, we rely on the power of gelatin, which also gives desserts, such as Jell-O and panna cotta, their solid, slightly jiggly textures. When gelatin is hot, it’s a liquid, and when it’s cold, it’s a…