Molecular gastronomy harnesses the physical and chemical transformations of ingredients to create tasty morsels with totally unexpected textures. Want to impress your friends? Here are our favorite kits and books to get you started.
Learn the basics of molecular gastronomy, like how spherification, gelification, and emulsification work, and then put your knowledge to the test by making lemon clouds or chocolate spaghetti. This kit comes with silicone molds, syringes, pipettes, chemical cookables, a recipe booklet, and all the tools you’ll need to style your food like it’s modern art.
This kit comes with algae extracts and other texturing agents to deconstruct your favorite cocktails. Play with adding spheres, foams, and caviars to your drinks. It comes with a recipe book and an easy-to-follow instruction manual.
While it’s not exactly molecular gastronomy, this classic cookbook does break down the use of four elements in cooking: salt for flavor; fat for taste and texture; acid to balance flavor; and heat, which ultimately determines the texture of food. Chef and writer Samin Nosrat will revolutionize how you approach cooking from a simple and scientific perspective. In short: make anything taste better.
This family-friendly and educational cookbook teaches kids about physics and chemistry and comes with 52 science-based recipes for everything from bubble tea to pickled vegetables, with step-by-step instructions and lovely photos. For the food sensitive, all recipes are nut-free and allergens are noted throughout.
Spherification makes ‘flavor pods’ by using sodium alginate and either calcium chloride or calcium glucate lactate to turn a liquid into squishy, edible spheres (think of something similar to salmon roe). This kit comes with a video course and ingredients to make up to eight cups of spherified liquids to add to your dishes or cocktails.