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 ...

José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Read on to learn more. Originally created by ...

Explore the spherification technique, a fascinating way to create gel-encased balls from liquids using sodium alginate. Liz (left) and Kendra (right) explain the nuts and bolts of spherification.

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 ...

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 ...

One of the most iconic forms of avant-garde cuisine, also known as molecular gastronomy, involves the presentation of flavorful, edible liquids—like cocktails or olive oil—packaged into spheres. Now a ...

A BARTENDER’S arsenal has looked roughly the same for a century or so. Just about any drink in the book can be whipped up with a sturdy bottle opener, a corkscrew, a long-handled bar spoon, a sharp ...

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 ...