Molecular gastronomy, the captivating intersection of culinary art and scientific inquiry, has ignited a culinary revolution over the past few decades. It unveils the secrets of the kitchen in a manner more akin to a laboratory experiment than traditional cooking.
Behind the scenes, chefs are donning lab coats, wielding pipettes, and manipulating ingredients at the molecular level to create dishes that are as visually stunning as they are delectable.
Read more to see how it works: