It sits on the plate, looking like a perfectly cooked, sunny side-up egg — except the yolk tastes like spiced carrots and the white is made from coconut milk, with a side of sodium alginate and ...

Molecular cooking techniques, or molecular gastronomy, used to be solely confined to the professional chef’s kitchen. However, with the recent advent of simple molecular cooking kits, you can easily ...

Want to dabble in molecular gastronomy at home? Here’s where to find the necessary powders, additives, equipment and know-how. Molecule-R: This website’s culinary and mixology kits let you make foams, ...

Molecular gastronomy was born from the never-ending quest by certain chefs to expand the boundaries of cuisine. Innovators borrowed tools from science labs and incorporated industrial food additives ...