Explore these ideas and more!

Tablero entrada

Tablero entrada

With just a few simple ingredients, you can make your salads look fancy AF.

Balsamic Vinegar Pearls

Make your salads extra fancy with these molecular gastronomy balsamic balls! See science in action!

Gelatin with water, thinly slice radishes.   Thank you for the idea.  It's now on my list!

Cooking with Wylie Dufresne at Harvard (sheet of radish: gelatin, water, thinly sliced radish)

Make these easy Sriracha "Caviar" using the molecular gastronomy trick, cold oil spherification! // Live Eat Learn

Sriracha Spherification Caviar

But not Sriracha, or I'd Die.Make these easy Sriracha "Caviar" using the molecular gastronomy trick, cold oil spherification!

This chip is stunning. It's see-through like no other food. It has the distinct crunch and flavor of a potato chip, but in an unexpected space-age form. This is molecular gastronomy brought home. It involves potato stock, potato starch, and a slow-dried gel.

Glass Potato Chips

Let's be honest: Potato chips are boring. Every time I wander the chip aisle of the grocery store, there is some supposedly new twist on the potato chip.

Molecular Gastronomy Infographic on Behance

Molecular Gastronomy is the practice of combining experimental chemistry with the culinary arts to alter the properties of liquid and solid food. This information graphic contains explanations and applications of various methods of preparing food by unus…

Transparent Ravioli- Molecular Recipes www.aaronscatering.com #moleculargastronomy #ravioli

10 Easy Molecular Gastronomy Recipes

Disappearing Transparent Raviolis - Ever wonder what exactly is in your raviolis before you even take a bite?

Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

The Top 19 Sexiest Food Porn List - #19 will shock you!

Fabulous pics at this link! Check out the deep fried fish near the end! Smoked Veal Tatar with Lumpfish Caviar, Horserradish, Spunce and Watercress By Mads Refslund, Denmark

Lavender marshmallows with sesame ice cream and lavender foam by chef David Muñoz of restaurant DiverXO from Madrid, Spain #TheArtOfPlating

Lavender marshmallows with sesame ice cream and lavender foam by chef David Muñoz of restaurant DiverXO from Madrid. Guimauve à la lavande glace sésame par David Muñoz restaurant DiverXO Madrid

This is an easy, fun way to play with your food! If you have picky kids, you could do some juicing of fruits and veggies and then create these "caviar" jellies out of it. This is a great molecular gastronomy project!

Juicy Spheres Snack - Easy Kitchen Science

This is an easy, fun way to play with your food! If you have picky kids, you could do some juicing of fruits and veggies and then create these "caviar" jellies out of it. This is a great molecular gastronomy project! (Bake With Kids Children)

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