Spherification is a molecular gastronomy technique used to create beverage pearls, which can enhance the appearance and texture of a dish and may be used to develop functional food encapsulating ...

Spherification One of the key techniques in molecular gastronomy is spherification, which involves turning liquids into spheres using gelling agents like sodium alginate and calcium chloride.

She has used molecular gastronomy to make popping boba-inspired gol gappas and that is one of the most interesting dishes we have seen in recent times. Keeping up with her love for chemistry and bio, ...

BAKERSFIELD, Calif. (KGET) — Looking to spice up this year’s Thanksgiving dessert? Maybe making a gel-like substance isn’t your first idea, but it’s an idea nonetheless. This experiment requires ...

Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly ...

Are you hungry for some nitro-scrambled egg-and-bacon ice cream? Did you want a little fried mayo on that sandwich? Molecular gastronomy has cast cooking in a new light and created some seemingly ...

While sodium alginate provides the gel-like structure, calcium chloride helps form a thin, flexible skin around the liquid droplets, turning them into pearls that are ready to burst with flavor. 3.