The molecular mixology version of the classic The Bramble cocktail was crafted by noted cocktail expert/bartender/a ... CONTINUE
Lychee Bubbles Filled with Sage Vapor on Oysters
Fresh oysters are combined with lychee, sage, grapefruit and lemongrass flavors. The lychee and sage flavors are in ... CONTINUE
Beetroot Meringue Puffs Filled with Olive Oil Foam
Savory meringue puffs have been served by molecular gastronomy chefs for a while. Chef Jose Andres used to serve a ... CONTINUE
Valentine’s Day: what food or drinks can you combine with roses?
This Valentine's Day surprise your love one with roses in the food or drink! To help you out, foodpairing.com has p ... CONTINUE
Vaporization: Flavoring Food with Pure Aromatic Vapor
Vaporization is a technique applied by several molecular gastronomy chefs to bring sensory experiences to diners an ... CONTINUE
The olive oil foam is a great innovative way to incorporate olive oil with a different texture to any dish. The oli ... CONTINUE
Did You Know That Shapes Can Have an Impact on Flavor?
Yes! Shapes can affect our perception of flavor. This is the result of a research carried out by Charles Spence who ... CONTINUE
Sous Vide Cooking: An Introduction
Sous vide is French for “under vacuum” and describes the cooking of raw ingredients in heat-stable, vacuumized ... CONTINUE
You will definitely surprise your diners when they are served a cigar on an ash tray as dessert! The dark chocolate ... CONTINUE
Popping Chocolate (popping sugar, carbonated sugar)
Popping sugar, or also called carbonated sugar or pop rocks candy is a lot of fun for adults and kids alike. And no ... CONTINUE
Chef Digilio improvises a new potential dish for his new menu based on an idea he had in mind. A large raviolo made ... CONTINUE
Dehydrating Food in Creative Ways
Dehydrating foods has been done forever but more recently, molecular gastronomy chefs have been using the dehydrati ... CONTINUE
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