Molecular Gastronomy

Molecular gastronomy is quickly gaining popularity in restaurants and home kitchens but the terminology can be very intimidating. Our app defines more than 60 terms from modernist cuisine so you can intelligently discuss molecular gastronomy!

Learn about terms such as:
Agar Agar
Spherification
Calcium Lactate
Denaturation
Espuma
Hydrocolloids
Maltodexterin
Shear Thinning
Sodium Alginate
Thermoirreversible Gels
And more than 50 other terms!

We will also be adding more terms to the app and adding recipes, tips and tricks, and other information to help you learn all about molecular gastronomy.

You can even mark your favorite terms for easy viewing later and take notes on them so you can remember your own tweaks down the road.

If you have more suggestions we should add or other information you are looking for please let us know and well work on adding it right away!