José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Originally created by Ferran and Albert Adrià ...

Gastronomical delights await dinner guests at the home of Christophe Chipot. Depending on their host’s inclination, guests might be served cheese and cognac-soaked figs with honey “caviar” or ...

In my last column, I explained the odd phenomenon of spherification, where two chemicals in water combine to form a gel that creates a sphere of water, making an edible water bottle. Now, I’ll show ...

Could a modernist food technique create a new, less wasteful way to package water? Appliance Science looks at the curious chemistry of spherification. I just drank a cup of water. Nothing unusual ...

Explore the spherification technique, a fascinating way to create gel-encased balls from liquids using sodium alginate. Liz (left) and Kendra (right) explain the nuts and bolts of spherification.

You thought lab-grown meat was the best horror that science could toss at you? You’re wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to ...

One of the most iconic forms of avant-garde cuisine, also known as molecular gastronomy, involves the presentation of flavorful, edible liquids—like cocktails or olive oil—packaged into spheres. Now a ...

It’s time for a wave of holiday parties, during which copious volumes of eggnog and holiday-themed cocktails will undoubtedly be poured. If you want your shindig to stand out, you should ditch that ...

IF YOU eat at fancy places, you may have encountered orbs of sauce or puree, held inside a membrane, that burst in your mouth. Making them involves a little chemistry, but it can be done at home. Now ...

The latest episode of Yes, Chef! on NBC saw the tempestuous chefs cooking week-to-week to impress co-hosts and judges Martha Stewart and José Andrés take on a variety of new challenges. One in ...