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 ...

Spherification is a fun way to produce edible containers for water or other liquids. It isn't difficult to do. Appliance Science shows you how to spherify water and other liquids. Richard Baguley has ...

As you should, consumer; spheres are the best, and Albert is the first to agree with you, because he did so in this press release announcing the Easy Kit. “The avant-garde chefs must bring our ...

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.

You thought lab-grown meat was the best horror that science could toss at you? You’re wrong. Molecular gastronomy has found a way to pitch gelid balls of liquid-filled goo food at you. Find out how to ...

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 ...