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Blackberry in Textures

Blackberry in Textures by Chef Russell Karath

This extraordinaire dessert by Chef Russell Karath features blackberry cremeux, mascarpone cheese, blackberry gel,  ... CONTINUE
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Linens out dry sqr

Levitation and Monkeys at Tru Restaurant

Chef Anthony Martin impresses with innovative presentations at one Michelin Star restaurant Tru in Chicago. Beautif ... CONTINUE
Glass corn chips sqr

Sweet Corn Glass Chips with Tomato Foam

Transparent glass chips with an intense flavor of sweet corn paired with a light tomato water foam. The sweet cor ... CONTINUE
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Praline Sponge Cake sqr

Praline Sponge Cake, Cocoa Yogurt, Bubbles, Mango Petals

Great combination of flavors and application of techniques in this dessert by molecular gastronomy pastry Chef Will ... CONTINUE
Ultimate Kit
Molecular Gastronomy Restaurant Adara NE Clam Chowder Foam, Quail Egg, Sea Wind

NE Clam Chowder Foam, Quail Egg, Sea Wind

A modern version of New England Clam Chowder: robust, aerated chowder broth over sautéed little neck clams with ce ... CONTINUE
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5- Isomalt Encapsulated Olive Oil Drop

Isomalt Encapsulated Olive Oil

A drop of delicious virgin olive oil is encapsulated with isomalt to form the beautiful translucent shape you see i ... CONTINUE
Ultimate Kit
modernist-cuisine-sqr

A Visit to Modernist Cuisine Kitchen

Last week I had the pleasure to visit one of the best equipped kitchens in the world, the Modernist Cuisine kitchen ... CONTINUE
White Russian Krispies - edible cocktail

White Russian Krispies

Not your everyday breakfast! In this fun edible version of the White Russian cocktail, the Rice Krispies cereal is  ... CONTINUE
Chef Ghoshal

Modernist Cuisine at Adara by Chef Tre Ghoshal

Restaurant Adara brings modernist cuisine to the city of Montclair, NJ. Molecular gastronomy Chef Tre Ghoshal began ... CONTINUE
Merluza Negra, Artichoke Cream, Black Olive Powder, Sea Air

Merluza Negra, Artichoke Cream, Olive Powder, Sea Air

Merluza negra fish cooked sous vide with artichoke hearts cream, sea air and black olive powder. This recipe is fro ... CONTINUE
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Liquorice All Sorts by Chef Ryan Clift

Liquorice All Sorts

Mandarin sorbet coated in liquorice jelly, smoked yogurt and grapefruit segments garnished with black olive crumbs, ... CONTINUE
Ultimate Kit
Egg and Croissant Foam sqr

Egg and Croissant Foam

The Egg and Croissant Foam is a fantastic molecular breakfast with poached egg, croissant foam, fried potato brunoi ... CONTINUE
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