Molecular Gastronomy

Molecular Gastronomy
Molecular Gastronomy

Molecular gastronomy makes all other cooking fads lose relevance: it is the ultimate fantasy to create by combining science and cooking.

It is exciting and it has allowed for some revolutionary research and findings in the cooking world. Often considered just fancy and unnecessary showing off, at the expense of taste, it is, instead, a wider perception of cooking, which includes physics to improve the cooking outcome. The ideal cooking temperature for an egg has been discovered thanks to molecular gastronomy, for example. There are some science-aficionado chefs who have devoted a great deal of time to studying the physical and chemical mechanisms of cooking. Their kitchens become sci-fi labs as they strive to understand what lies behind gastronomy. The main objectives of molecular gastronomy are to understand in detail culinary transformations and processes, from a technical, artistic and social standpoint. Discover with us the secrets of molecular gastronomy and experience lots of recipes, news, posts and stories about it

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How To Sous Vide A Whole Chicken (Video)
Article
How To Sous Vide A Whole Chicken (Video)
Cooking a chicken sous vide sounds more complicated than it is: this video teaches you how to sous vide a whole chicken without overcooking it.
Molecular Magic: How to Use Xanthan Gum To Make Creamy Coffee
Article
Molecular Magic: How to Use Xanthan Gum To Make Creamy Coffee
You won’t believe this insane hack for making rich and creamy lattes without a drop of milk or cream. Watch the video now!
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Article
Turning Food into Edible Pearls
In an exciting Kickstarter project, molecular gastronomy could soon become the domain of homecooks with the new 'Imperial Spherificator'.
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Article
Scientists Discover Method To Un-Boil Eggs
Scientists at the University of California Irvine have developed a revolutionary technique to un-boil eggs and return them to their original liquid state.
This Hi-Tech Veggie Burger Will Blow Your Mind (Video)
Article
This Hi-Tech Veggie Burger Will Blow Your Mind (Video)
You've never seen a burger recipe like this! This high-tech recipe from Chefsteps will help you make the most epic veggie burger you'll ever eat.
WATCH: Sous Vide Recipe For Nacho Cheese
Article
WATCH: Sous Vide Recipe For Nacho Cheese
Hungry for some killer nachos? Learn how to make the ultimate creamy cheese sauce for nachos with this amazing sous vide recipe from ChefSteps.com.
WATCH: A Molecular Recipe For Eggs on Toast
Article
WATCH: A Molecular Recipe For Eggs on Toast
Feast your eyes on this glorious recipe for molecular American toast made with sous vide egg yolks, fried egg white foam, brioche cubes, and smoky maple syrup.
Recipe
Chanterelles the main ingredient of this recipe: learn how to make Champagne Vinegar and Tarragon Infused Chanterelles with molecular techniques.
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A tasty peach recipe: learn how to make brandy and maple syrup-infused peaches with this step-by-step recipe prepared using modernist cuisine techniques.
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An easy fig recipe for a healthy and fresh juice: learn two different step-by-step ways to make fig juice, with a blender or a centrifuge.
5 sous vide recipes: an easy guide to mastering molecular cuisine
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5 sous vide recipes: an easy guide to mastering molecular cuisine
Is mastering sous vide one of your resolutions? Discover some great sous vide recipes and videos that will help you become a master in molecular cuisine!
Recipe
A sous vide recipe for salted caramel sauce: here is the step by step recipe to prepare a dish with techniques learnt at the Modernist Cuisine Cooking Lab.
A Molecular Recipe for Eggnog (Video)
Article
A Molecular Recipe for Eggnog (Video)
Want to really kick things up this holiday season? Try pouring your guests a glass of eggnog with a molecular twist. Here's the video recipe from Chefsteps.
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New 'Modernist Cuisine At Home' Digital Edition
The epic Modernist Cuisine at Home cookbook is now available as an app you can download on your iPad, iPhone or computer.
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Article
Modernist Cooking at Home
Modernist Cuisine have teamed up with the Modern Pantry to offer two kits that allow people to cook their own molecular style dishes at home.
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Article
The Molecular Gastronomy Gadget You Need ASAP
Channel your inner Ferran Adria with Capsul8, a molecular gastronomy tool that perfects the technique of spherification.
How To Shuck Oysters With Sous Vide
Article
How To Shuck Oysters With Sous Vide
Need help shucking oysters? Try this sous vide trick from the team at Chefsteps, an online molecular cooking school.
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A Modernist Cuisine Dinner from Chef Maxime Bilet
Discover the first half on the Modernist Cuisine's dinner menu with Amie Watson, a Canadian journalist whose been reporting to us directly from the lab
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Article
Learn the Tricks of Vacuum-Sealed Pickles
Amie Watson, a Canadian food writer, spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about molecular cooking. Read the result
How To Make Chocolate Caviar (Video)
Article
How To Make Chocolate Caviar (Video)
Learn how to make chocolate caviar with this step-by-step video featuring the very talented Grant Lee Crilly from Chefsteps.
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Article
Fig Juice in a Centrifuge at the Modernist Cuisine
Amie Watson, a Canadian food writer, spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about modernist cuisine.
How To Make The Perfect Fish and Chips (Video)
Article
How To Make The Perfect Fish and Chips (Video)
The team at Chefsteps settles the age-old debate of how to make the perfect fish and chips once and for all. Here's the video tutorial.
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Article
Sous Vide Caramel Recipe from Modernist Cuisine Cooking Lab
Find out how to make a sous vide caramel sauce with Amie Watson, a Canadian food writer that spent a week at the Modernist Cuisine Cooking Lab.
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Article
Pacojetized Ice-Cream Experiment at the Modernist Cuisine
Amie Watson, a Canadian food writer spent a week at the Modernist Cuisine Cooking Lab in Bellevue, Washington learning about molecular cooking, read the result
How To Make Ice Cream Using Liquid Nitrogen (Video)
Article
How To Make Ice Cream Using Liquid Nitrogen (Video)
Learn how to make ice cream using liquid nitrogen in this one-minute video from the talented team at Chefsteps online culinary school.
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Molecular Kitchen, The Secret Tools
Learn what's behind molecular cuisine, which kitchen tools are needed, is it really the work of a scientist, or can we all have a piece of molecular kitchen?
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Article
Molecular Food Porn
Ready for some phenomenal food porn? Check out the molecular food photography of Canadian photographer Sylvie Racicot.
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Molecular Eating Objects
A look at a range of food objects that are meant to help people further understand the processes involved with molecular gastronomy.
How Blenders Really Work (Videos)
Article
How Blenders Really Work (Videos)
Blenders just puree food, right? Not really. These two videos from Chefsteps show you the science behind the magic of blending.
How To Make Raspberry Drops (Video)
Article
How To Make Raspberry Drops (Video)
Learn how to make raspberry drops using liquid nitrogen in this video from the very talented team over at Chefsteps - an online modernist culinary school
Vacuum Compression How-To Video
Article
Vacuum Compression How-To Video
Learn the secrets to vacuum compression in this video from Chefsteps - the results are so stunning you'll want to try it today.
On A Budget? You Can Still Cook Sous Vide (Video)
Article
On A Budget? You Can Still Cook Sous Vide (Video)
Can't afford fancy sous vide equipment? This video from Chefsteps offers a simple budget-friendly solution, all you need is a stove top and a ziplock bag
The 7-Year Sashimi Dish
Article
The 7-Year Sashimi Dish
It took modernist chef Curtis Duffy seven years to come up with the signature sashimi dish he serves at his Chicago restaurant Grace
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Free Online Lessons in Modernist Cuisine
Learn to cook like Ferran Adria in the comfort of your own home with Chefsteps - an online modernist cuisine course for curious home cooks
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Article
Chef Shorthand and Note by Note Cuisine
A look at the DSF system for writing recipes using their parts and colloids - how this has affected the industry and how it helped create 'Note by Note' cuisine
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Article
5 Molecular Items For Your Pantry
Would you like to venture into molecular gastronomy? Here are five must-have ingredients to get started
Molecular Gastronomy Recipe: Frozen Chocolate Wind
Article
Molecular Gastronomy Recipe: Frozen Chocolate Wind
A molecular gastronomy recipe for frozen chocolate wind by Donna at Cookistry.com.
Recipe
Lemon dessert with honey mead, a masterpiece of molecular gastronomy by the famous Spanish chefs Arzak
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Grilled squid recipe with paprika: Ash 2009 - Wind of Basque one of the creations of the famous Japanese chef Yoshihiro Narisawa
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Charred leeks and white asparagus: discover this molecular gastronomy recipe by the famous London-based chef Nuno Mendes and try to make it at home!
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Sous vide cooking recipe for vegetable appetizers that look like a vegetable garden, by the famous Italian chef Daniel Facen
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Nicoise salad recipe: a molecular gastronomy version of the classic French tuna salad by the famous Italian chef Daniel Facen
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By Wylie Dufresne, chef of the famous restaurant wd~50, a intriguing crab rolls recipe with salt and vinegar chips and celery mayonnaise
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An unusual dessert recipe from the book Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet: garnet yam fondant with sage foam
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From elBulli chef Paco Roncero, a spectacular Martini recipe with a molecular gastronomy twist - waste some space for a spherified olive!
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Italian chef Daniel Facen's amazing suckling pig recipe, with artichokes and cocoa brittle
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Oyster appetizer "Brezza" recipe, by the Italian chef Daniel Facen: oysters spheres made with liquid nitrogen and served with honey bread
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Squab recipe, with cassava and chestnut: wild game with a molecular gastronomy twist by Chef Eneko Atxa, from Azurmendi restaurant in Spain
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Chef Anatoly Komm from Moscow takes varenyky (traditional Russian dumplings) to the next level, with a delicate crab stuffing and the help of liquid nitrogen
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Tired of traditional gelato? Try this coffee ice cream recipe that uses liquid nitrogen to freeze an unforgettable dessert
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Article
Daniel Facen, the Scientific Chef
Chef Daniel Facen is known for using science in the kitchen, FDL went along to his restaurant in Italy to watch his molecular cuisine in action
The Molecular Spritz: Try the Cocktail in Milan
Article
The Molecular Spritz: Try the Cocktail in Milan
Ask any barman in Milan, Italy’s capital of fashion and finance, and he’ll tell you that the Spritz has been one of the most-requested aperitivi for years.
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Modernist Cuisine: Photo Secrets Behind the Book
One of the authors explains how the amazing shots of the book were taken, this text is an extract from Modernist Cuisine - Volume 1, History and fun
'Modernist Cuisine' Cookbook
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'Modernist Cuisine' Cookbook
The Illustrated book that is destined to reinvent cooking
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Modernist cuisine cookbook: The Art and Science of Cooking
Two chefs, a professor and a photographer, join forces to create a culinary bible: Modernist Cuisine. A fascinating look into the heart of our food