A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Explore a list of 12 recipes incorporating techniques from molecular gastronomy

The recipes include popcorn shooters that taste like liquid caramel corn, almost-instant soft serve made by blending frozen fruit with sugar and fromage blanc, a fusion of fried rice and pizza, and skewered fruit coated in a broiled, glossy meringue.

How chefs suspend liquid in edible pearls resembling caviar to introduce a new texture to fluids

Through spherification, drops of a solution of sodium alginate and a flavored liquid are placed in a calcium lactate solution, which forms a chemical skin around them. This is because calcium replaces the sodium in the alginate chains, forming a gel around each drop's liquid interior.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

A breakdown of gelling agents used to modify a liquid's texture

Gelatin, agar, and other substances form a structural network that traps liquid, making it appear solid and enabling chefs to create stable layers in pastries and confectionery products. In different concentrations, they can also be used to thicken liquids into gels or encase them in gelatinous spheres.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

How to cook food with lasers

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

Protein content and multiple fermentations create beer foam stability

Single-fermentation beers rely on protein viscosity for foam, with lipid transfer proteins transforming into stabilizing structures during fermentation. Scientists believe foam research may result in safer lubricants for electric vehicles.

What's inside an Oreo?

If you look at the ingredient list on your Oreo packaging, you may discover that you don't recognize—or can't even pronounce—some of the listed ingredients, let alone know what they're used for! For instance: Did you know that soy lecithin helps makes oil and water mix? Or that cocoa processed with alkali becomes darker and less acidic? A food scientist breaks down what's inside an Oreo in this seven-minute video.

Umami synergy—combining glutamates and nucleotides—can amplify a meal

While glutamates are known for triggering the umami taste through specific taste receptors, nucleotides like IMP and GMP can bind alongside glutamates to enhance the receptor's response. This union explains why certain classic food combinations like bacon and eggs taste exceptionally savory.

How to create salad dressings with oil and water solutions that don't separate into layers

Such dressings, even when whisked together, often break within a few minutes, resulting in bites that are either harsh or oily. Small amounts of emulsifiers, such as mustard or mayonnaise, can stabilize and suspend oil droplets in water for longer periods because they possess both hydrophilic (water-loving) and hydrophobic (water-repelling) ends.

Tasty vegan ice cream depends on fat

Making delicious ice cream without dairy is a challenge for food scientists because most nondairy milks have more water than fat, which creates tasteless ice crystals when frozen. The key is finding a base with enough fat to give the finished product its signature creamy mouthfeel.

Cocktails now increasingly feature strange ingredients like bacon fat

Cocktail mixology has evolved in recent decades, shifting from a revival and reimagining of old favorites to pure experimentation. Where drinks were at one time anchored by a long-established favorite, now drink menus can feel incomprehensible to the average drinker, and little to indicate what the ultimate flavor profile of the libation will be.

Explore the chemical compounds found in fireworks

Besides the various salts and metals used to produce fireworks colors, shells are also filled with gunpowder and oxidizers to help fuel and accelerate reactions. Chlorates help strengthen colors, while dextrin, a starch, helps hold mixtures together.

A delicious flavor used to be made from a beaver’s butt

Love vanilla-flavored foods? Well, it was once made from castoreum - a yellowish exudate from the castor sacs of mature beavers. And the FDA regards castoreum as “natural flavoring."

Scientific applications of bubbles include logic gates, laser production, and medical imaging

Microbubbles of nonreactive gas can be administered to improve the reflection of sound waves and the resulting imaging during an ultrasound. Bouncing light waves within a bubble can stimulate emission of light from a trapped chemical, just as occurs within a laser, and bubbles can act as valves that control the flow and reaction rates in microfluidic systems.

How freeze-drying leaves food with less than 4% of its original water content

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

How five of the world's most expensive salt and spices are made

Part of the charm of certain spices and salts is their exotic origin, hailing from difficult-to-access locales or hewn via special processes. That also explains why they can be so expensive. Dive into the businesses of producing and marketing five of the world's most expensive food additives with this engaging video.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

View a sample of objects surprisingly derived from crude oil, including chewing gum and lipstick

Crude oil processing produces a variety of fuels and the building blocks for plastics, but it also distills out the hydrocarbons used to make aspirin, Teflon, vinyl, crayons, candles, Tupperware, roofing shingles, asphalt pavement, hair dye, anesthetics, food-grade lubricants, polyester, synthetic rubber, and resins for items like dentures.

During World War II, turbulence was used to make ice cream

Before a mission, bomber crews packed buckets of ice cream mix into the rear gunner's compartment. Once airborne, freezing air solidified it, and turbulence churned it smooth, so that pilots had a fresh ice cream after landing.

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

CRISPR technology is removing allergens from common foods

Proteins responsible for allergies to eggs, milk, wheat, peanuts, and other foods can be genetically edited out of foods to reduce the risk of life-threatening reactions. The technique has also been used to produce caffeine-free coffee beans, spicier tomatoes, allergen-free pets, and more nutritious fish.

How the US Department of Energy facilitated bioremediation with emulsified soybean oil

At sites where soil and groundwater were identified as contaminated with volatile organic compounds, scientists and engineers at the Office of Legacy Management used microbes to safely clean them up without more invasive methods, such as pump-and-treat. Treatment zones created at one location by injecting oil to help microbes spread quickly.

Food companies are exploring 'GLP-1 friendly' diet labels

Producers of foods like Healthy Choice frozen meals are placing "GLP-1 friendly" labels on their food, but there's no regulation about what that label means. Nutritionists say that GLP-1s can help reduce appetite, but healthy, balanced diets are a necessary complement to the medications. Data shows that about half of GLP-1 users quit these medications within a year and then rapidly regain weight, underscoring the importance of also prioritizing healthy eating.

How to make LSD

Lysergic acid diethylamide, often shortened to LSD, comes from ergot, a parasitic fungus that can be found in grains. Chemists rearrange the fungus' chemical structure or the structure of an ergot derivative through complex chemical reactions, transforming it into the hallucinogenic bicycle-shaped LSD crystal. Due to the partially synthetic drug's criminalization, many of the details of modern LSD crafting honed by "underground chemists" are kept secret.

The history of many kitchen appliances involves unexpected discoveries and applications, including wartime radar turned hamster defroster and replacing an 'ice king' with heat-stealing boxes.

The use of fungi to detoxify land and water—a process known as mycoremediation—has been used to clean up natural resources affected by the 2025 California wildfires.

Read a deep dive on the 'all-purpose healing' peptide BPC-157.

An investigation suggests a Scottish island became awash in forever chemicals via seafoam and seaspray—raising questions about what that means for the safety of other coastal areas.

Massive 3D printers have been used to build homes by stacking layers of 'concrete toothpaste,' a fire-resistant material that effectively insulates against outside noise.

Planeterrellas create artificial auroras that mimic the atmospheric displays of light by setting up an electric field between two metal balls in a jar filled with a small amount of air.

As of 2025, the most cited papers in science include a review of graphene, methods to improve image recognition, streamlining electron density calculations, and optimizing protein studies.

When a Paris department store hesitated to sell Estée Lauder's perfume, she 'accidentally' broke a bottle, causing the smell to spread throughout the store and shoppers to start asking to buy the scent.

Learn how your body is, scientifically, like a firework with its own slow, controlled burn.

Fast-casual restaurant Chili's is experiencing a resurgence, with its parent company recently reporting a nearly 32% increase in sales, thanks to passionate Gen Z fans on TikTok.

Poison ivy is in the same family as mangoes, cashews, and pistachios—and they all produce oily urushiol in their raw, unprocessed state—but they are typically prepared in ways to avoid causing human discomfort.

When caught in the mouths of cardinal fish, seed shrimp release glowing, bioluminescent chemicals, which alert predators of the cardinal fish, prompting the shrimp's ejection.

Memecoins are a type of cryptocurrency—a form of digital currency with a wide variety of uses—created around popular 'memes,' or viral internet jokes.

Double world record holder Hunter Ewen helped conquer his fear of balloons, called globophobia, by training to win Guinness World Record titles for balloon inflation.

Sony set the standard for cylinder-shaped batteries when it repurposed manufacturing equipment used to make rolls of magnetic recording tape.

The Great Salt Lake's distinct dual coloration results from high-salinity organisms that only live in the northern portion and produce a purple protein.

Dorothy's famous entrance into Oz in 'The Wizard of Oz' relied on analog tricks, including a body double and sepia-toned paint, as much as it did on technology

Ebola is a filovirus, meaning it resembles a thread under a microscope, though it sometimes twists and can resemble a bowl of spaghetti.

Use this tool to calculate the dollar value of your parental mental load, from meal planning to coordinating after-school care, then see resources that help generate solutions.

One disco producer saw 'Star Wars' four times on its opening weekend and was so inspired that he recorded the album 'Star Wars and Other Intergalactic Funk,' which produced a chart-topping single.

Hedge funds, the private investment firms that trade a wide swath of financial assets, make money by imposing steep fees on investors and from the fund's investment performance.

Gerrymandering works through two techniques: cracking opposing voters across districts to dilute their power, and packing them into a few to waste their votes in lopsided majorities.

The boiling temperature of water decreases with increasing elevation because the molecules need less energy to overcome the lower atmospheric pressure associated with thinner air.

SpongeBob exemplifies Aristotle's philosophy for living well because he understands that happiness doesn't come from external factors like money, recognition, or power.