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 ...

Behold the Easy Kit, Albert and Ferran Adrià’s new line of textures that are designed to take home cooking to a much more spherified, jellied and foamy place. The brothers teamed up with Guzmán ...

The term “molecular gastronomy” became a running joke throughout Andrés’ lecture, which was the fourth event in this year’s lecture series. (Last week, White House pastry chef Bill Yosses tied the ...

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.

IF YOU eat at fancy places, you may have encountered orbs of sauce or puree, held inside a membrane, that burst in your mouth. Making them involves a little chemistry, but it can be done at home. Now ...

It sits on the plate, looking like a perfectly cooked, sunny side-up egg — except the yolk tastes like spiced carrots and the white is made from coconut milk, with a side of sodium alginate and ...

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 ...

If you read last week’s article, I’m sure you’ve now used the melting snowman experiment to teach your kiddos all about bases and acids. Or maybe not. If you’ve had no luck luring the kids into the ...

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 ...