Chef Richie Farina of Crain's Chicago Business shows us how to use simple tools most of us have in our kitchens to make a White Almond Gazpacho and

Carbonated Grapes recipe using molecular gastronomy techniques.

A chef from Molecule-R Flavors walks us through simple and fascinating steps of how to make these pretty little yogurt balls. Half the fun is in the plating!

This video is a source of several choices of completed recipes and links to finding the tools and ingredients you will need to make them yourself. Molecular Gastronomy shares

the data.

This video is a guided tour of Heston Blumenthal's The Fat Duck restaurant near London. It shows us how chefs at the top of their game produce amazing meals using

molecular gastronomy techniques. This comes from wocomoCOOK on YouTube.

Using an alcohol based sugar substitute called Isomalt a blown sugar globe is created and magically filled with oak smoke to create a delightful dessert experience. Molecular Gastronomy gives us a

visual of its construction and a link to its recipes.

Enthusio Chefs - The world's best chefs gives a visual tour of the steps it takes to make a blown candy strawberry filled with an amazing powdered ice

cream topped with a garnish of strawberry compote. 

MOLECULE-R Flavors shows us how to make the condiments that dress this regular hamburger on a bun. This is really molecular ketchup and mustard.

This is another MOLECULE-R Flavors recipe on how to make these colorful Bloody Mary celery cubes. It is very simple and its a fun way to dress up your

tomato cocktails.

ModernistCuisine chef has his enthusiastic little son help him make sweet, olive oil gummy worms on a ground up Oreo cookie bed of dirt. They get eaten fast!

How To Make Sushi host uses an MG kit to make these minty mojito spheres. They have all the usual ingredients of a mojito but once made he

puts the spheres into a carbonation canister to infuse them with fizz.