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 ...

Whenever you see a video of an astronaut drinking water, they do it like they’re playing a game of orbital Hungry Hungry Hippos, picking off drops floating in mid air. Off-camera, they have better ...

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.

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 ...

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 ...

It’s time for a wave of holiday parties, during which copious volumes of eggnog and holiday-themed cocktails will undoubtedly be poured. If you want your shindig to stand out, you should ditch that ...

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 ...