Take fruit presentation to a molecular level with reverse spherification, creating delicate, juice-filled spheres that burst with flavor. This technique blends culinary science and artistry for a dish ...

Other variations on this technique include reverse and frozen reverse spherification. With spherification kits readily available online, why not try spherifying your own recipe?

Reverse spherification ramps up the surface tension of a droplet, making it so stable that it stays together even if it’s pushed around a bit.

For more information about spherification, reverse spherification, and how each step can go horribly wrong, check out our Facebook video! Summer Cooking Recipe More ...

He did some fancy thing to water called frozen reverse spherification, then rolled the water ball in flour, egg, and panko. He dropped it into peanut oil and it worked!

Now a staple of modernist cuisine, the spherification technique was patented in 1942 by food scientist William Peschardt and later popularised by chef Ferran Adrià at El Bulli restaurant in north ...

This recipe for "carbonated cranberries" will add some fizz to the holiday staple. In a process called reverse spherification, cranberry juice is transformed into bubbly cranberry pearls.

Could a modernist food technique create a new, less wasteful way to package water? Appliance Science looks at the curious chemistry of spherification.