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Creating stable foam from liquids using a whipping siphon charged with N2O cartridges. Example: Adding a foam of basil-infused olive oil on top of a tomato salad.

A process that mixes two liquids that normally don't mix well, such as oil and water. Example: Making a stabilized herb oil that remains in droplet form in a soup.

Removing moisture from ingredients to create crispy textures and concentrate flavors. Example: Dehydrated beetroot chips as a garnish for dishes.

A technique that involves creating small, caviar-like spheres from liquids using a reaction between calcium chloride and sodium alginate. Example: Mango caviar atop a dessert.

A method of cooking food sealed in airtight plastic bags in a water bath at very precise temperatures. Example: Perfectly cooked steak with a precise medium-rare temperature all throughout.

A polysaccharide used to create powders from high-fat liquids. Example: Olive oil powder that reverts to oil upon contact with the tongue.

A cryogenic liquid used for rapid freezing and creating dramatic smoke-like vapor. Example: Instantly freezing ice cream tableside or creating a cloud of 'smoke' for presentation.

A polysaccharide used as a thickener and stabilizer in foods. Example: Thickening a salad dressing without altering its flavor.

A gas used to create foams and whipped textures in molecular gastronomy. Example: Infusing whipped cream with nitrous oxide to create a light and airy texture.

The process of dissolving carbon dioxide in liquids to create bubbles. Example: Carbonated fruit that effervesces in the mouth.

Quickly freezing ingredients using liquid nitrogen, preserving texture and flavor. Example: Flash-frozen raspberries that shatter when bitten into.

A salt used in molecular gastronomy, particularly in spherification, as a setting agent to create the gel membrane. Example: Reacts with sodium alginate to create 'ravioli' with liquid centers.

A variation of spherification that uses a bath of calcium to gel spheres of sodium alginate solutions. Example: Liquid mozzarella spheres in a Caprese salad.

Transforming liquids into gels using gelling agents such as agar-agar. Example: Creating a dessert with a solid yet quivering layer of gelified mango juice.

An emulsifier commonly sourced from soy, used to create airy foams and emulsions in molecular gastronomy. Example: Making a light foam to top a cocktail or a coffee.

An enzyme also known as 'meat glue,' used to bond proteins together. Example: Binding chicken pieces together to form a uniform steak.

A salt used to create smooth emulsified cheese sauces without the cheese fat separating. Example: Making a perfectly smooth cheese sauce for a modernist mac and cheese.

A device used to maintain precise water temperature for sous-vide cooking. Example: Cooking a steak to a precise 55°C for several hours to achieve perfect doneness.

A vegetarian gelatin substitute made from seaweed, used for gelification. Example: A firm jelly made with agar-agar as a dessert or savory dish component.