Apring dessert inspired by El Bulli, easier than molecular gastronomy but just as impressive. Coffee cake, lemon granita, & candied roses.

This is a French classic, a little revisited.

Paupiettes D’anchois À La Tartare is a anchovy dish with horseradish butter. Three anchovy dishes to make you fall in love. Trust me.

Rosemary Lemon Shortbread – Unique combination, beautiful outcome.

Coconut Rice Pudding, a perfect dessert for Valentine’s Day or any occasion when you want to wow your loved one!

These impressive molecular mango spheres produced via frozen reverse spherification are sure to be a hit at your next party!

Molecular Rose Caviar Champagne.

Magical Shimmery Liqueur – with one secret ingredient & in all the colors of the rainbow! Halloween cocktails will never be more fun!

Glasses and straws need not apply when you serve up Molecular Mojito Spheres at your next party.

Now enjoy paan as a milkshake. India’s famous after mint gets a new form in these flavorful shots full of gulkand, betel leaf and saunf.

That’s not beef or tuna tartare, nor is that an egg yolk sitting there. What could they possibly be? Beet Tartare.

Margarita shots like you’ve never had before- Burst in your mouth Margarita spheres infused with black pepper!

Sweet Creamy Panna cotta with coconut & sweet citrusy burst-in-your-mouth Hibiscus Syrup pearls!

Wow your guests with this delicious Lychee cocktail with Raspberry caviar that bursts in your mouth -Made with Molecular Gastronomy!

This Chocolate Mousse is made with just 2 ingredients- chocolate & water! It has no eggs & is perfect for dark chocolate lovers.

Modernist Macaroni and Cheese

You’ll never guess what this Halloween party-worthy caprese is made of!

Make these gruesome but delicious eyeballs for Halloween using a simple molecular technique!

Sous vide pork loin – the most tender and delicious way to cook meat

Molecular gastronomy at home – honey pearls

Fennel and Endive Salad with Pomegranates and Pistachios- the pomegranate foam on top couldn’t be easier to make!

Sous vide Wagyu beef from Tapas Molecular Bar in Tokyo, Japan