Top Chef Michael Volataggio's "Bagel with Salmon and Cream Cheese."
Buffalo Wings...molecularly gastronomized by Top Chef Michael Voltaggio. recipe and video
Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns.
Chocolate pudding pop "cooked" on a homemade anti-griddle, with multiple garnishes
Lobster-Pineapple Skewers at Julian Serrano at Aria CityCenter, Las Vegas
Heston Blumenthal's super slow-cooked bolognese, featuring star anise and garlic. Time it takes to make? A whopping 12 hours.
Balsamic Espuma and Salty Crispy Potatoes. Bar snack or canape perfect for the party season!
Holy Cherry-Raspberry Balls Batman!
Reminiscing About El Bulli Menu 2009…Recreating one of the 38 courses from one of four Ferran Adria Cook Books....Salted Peanut and Corn Snow Wafers.
Strawberry Verine! Pink Peppercorn Strawberry Jelly and Thyme Infused Honey Custard Espuma
Wild Boar Bacon and Lemon Thyme Popcorn. The perfect bars or pre-drinks snack.
Roasted Cardamom Panacotta with Stewed Rhubarb.
Molecular gastronomy with POM Nectarine juice
Blackberry pearls with a Chocolate Espresso Tart
From the mind of culinary stud Grant Achatz, and from the kitchen of yours truly---Caramel Corn, Liquified. This is what happens when food and science have a love child.
Grilled Watermelon Sphere Salad
Sample the world of Molecular Gastronomy with these concentrated and phenomenal powders - July Daring Cooks' Challenge
Daring Cooks: butter-poached cod with powdered flavors. That was a lot of work.
A strange foray into molecular gastronomy, poached fish with powdered food, all for the Daring Cooks
Fresh skate, line caught near Ninilchik Alaska, prepared Alinea style for the Daring Cooks July challenge
Crazy powdered foods with sole and green bean topped bananas for July's Daring Cooks challenge.
My 1st daring cooks challenge-Skate, Traditional Flavours Powdered
Daring Cooks Molecular Cuisine Challenge - powders ready to be used
An Alinea molecular gastronomy recipe for cod with several traditional flavors - only powdered!
Strawberry Oat Basil Smoothie with a Duo of Foams
Spain's king of molecular gastronomy creates a new beer.
Tortilla de Patates "New Way" Potato Foam, egg cooked at 63 celsius, caramelized onions at the Bazaar by Jose Andres
Crispier, LESS Greasy Onion Rings? Here's How!
At ARZAK in Spain; Toasted lotus root slivers with fish mousse.
How to make mozzarella spheres, el Bulli style
Yolk Drops: A delightful creation from the Alinea cookbook, a perfect spring inspired bite!
Coconut oil powder is an interesting complement to banana, mango and sesame mochi
Sous-vide potato confit with panko crust and hot dog foam: molecular gastronomy gone oh so wrong.