José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Originally created by Ferran and Albert Adrià ...

Explore the spherification technique, a fascinating way to create gel-encased balls from liquids using sodium alginate. Liz (left) and Kendra (right) explain the nuts and bolts of spherification.

On a recent Monday morning a group of Los Angeles chefs and bartenders metaphorically traded their chef coats for lab coats at a food science class given by Fany Setiyo of Le Sanctuaire. Neal Fraser ...

Gastronomical delights await dinner guests at the home of Christophe Chipot. Depending on their host’s inclination, guests might be served cheese and cognac-soaked figs with honey “caviar” or ...

For example, substituting alcohol for the DRY Soda in the recipe below will not lead to little pearls—it will lead to wasted alcohol and a big, fat frown. Don’t be discouraged, though; there are tons ...

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

If you love science and tasty cocktails, we've got the recipe for you: A spherical mojito, mint leaf and all, that bursts in your mouth. To create it, Tech Insider took a page from Spanish chef Ferran ...

What looks like an olive, but isn't? The latest episode of Yes, Chef! on NBC saw the tempestuous chefs cooking week-to-week to impress co-hosts and judges Martha Stewart and José Andrés take on a ...