Molecular Gastronomy Kits

Mixology is now an art so stop simply mixing alcohols with juices! Learn how to deconstruct your favorite cocktails and serve your mojitos in a large bubble that will explode in your mouth, bite into a layered martini, or ...

Agar agar is a natural gelling agent extracted from red algae often used to create solid pearls, gel spaghettis and jellies. Agar agar has the advantage of being calorie free. It is also 80% fiber and can therefore affect ...

Bring your culinary creativity to the next level and impress your guests with spectacular dishes such as mint caviar beads that burst in the mouth, chocolate spaghetti, lemon foam or tzatziki spheres! This “do it yourself” molecular gastronomy kit ...

Calcium lactate is one of the calcium salts used with sodium alginate in the process of spherification. Calcium lactate is preferred to calcium chloride as a source of calcium during spherification. These two salts usually prove to be very ...