What is the "Liquid Olive"? Originally created by Ferran and Albert Adrià at the legendary elBulli — where José Andrés trained as a young chef — the liquid olive uses spherification to turn ...

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 ...

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

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 ...

Likarda Announces Core Shell Spherification for Large Molecule Biologics and Welcomes New CEO, Dr. Stella Vnook To steer the company into this exciting new phase, Likarda is delighted to introduce ...