Molecular gastronomy

approach to culinary arts based on scientific understanding and techniques

restaurant in Copenhagen, Denmark

Spanish chef (born 1962)

Spanish restaurant

English chef

restaurant in Spain

Hungarian physicist (1908–1998)

restaurant in Bray, Windsor and Maidenhead, Berkshire, England, UK

French food scientist

250px|thumb|Spherification of tea 250px|thumb|Spherification of apple juice Spherification is a culinary process that employs sodium alginate and either calcium chloride or calcium glucate lactate to shape a liquid into squishy spheres which visually and texturally resemble roe. The technique was documented by Unilever in the 1950s and brought to the modernist cuisine by the creative team at El Bulli under the direction of chefs Ferran Adrià and Albert Adrià.

Spanish chef

French chef

Spanish Basque chef from San Sebastián

American ice cream brand

foodstuff whipped with air

French chef

vodka cocktail with bacon, lettuce and tomato

restaurant in Chicago, Illinois

biodegradable blob-like water container

style of cooking, created by Hervé This, in which dishes are made using pure compounds instead of using animal or plant tissues

American chef and restaurateur

Mexican restaurant