Molecular Gastronomy.
Not just cooking reimagined.
Cooking like you’ve never imagined.
Molecular gastronomy is what you get when you blend simple recipes with simple science. It’s what you get when you refuse to settle for the ordinary and demand the extraordinary. It’s what the world’s top chefs have been serving to surprised diners for decades. Who knew culinary magic was such a powerful thing?
Molecular Gastronomy.
Cooking like never before.
Molecular gastronomy is what you get when you blend simple recipes with simple science. It’s what you get when you refuse to settle for the ordinary and demand the extraordinary. It’s what the world’s top chefs have been serving to surprised diners for decades. Who knew culinary magic was such a powerful thing?
Our Story.
A Canadian start-up.
Surely hot ice creams, exploding cocktails, and powdered butters have much to offer the home cook. Dinner parties. Cocktail nights. Even experimenting just for fun. Yet, surprisingly, the techniques have never escaped from the clutches of the world’s top chefs. But now we’re here. And the tables have turned. We’re making modernist cooking easy. Delicious. For everyone.
★ Halved strawberry filled with a transparent rum & almond gel. Made with Kanten.
Our Ingredients.
Exciting enough to give as a gift.
Or keep for yourself.
Our revolutionary collection of ingredients brings the magic of gourmet cooking home.
Bubblo
A bite that’s bigger than life and lighter than air.
Our goal was a decoration for cocktails, mains, and desserts. A way to drape signature drinks with wisps of gravity-defying fluff; a way to refresh classic meals with a bubbly garnish. But we ended up with so much more: An ingredient that makes foam so light it’s essentially air.
Arida
The power of powder.
In thinking about the everyday textures we take for granted, we decided that we weren’t satisfied. And so we decided to reimagine them from the ground up. The stickiness of Nutella. The slickness of olive oil. Now, along with everything else, in powder form.
Kanten
The biggest thing to happen to gels since gelatin.
The strong, firm gel you wished for. For those, agar-agar is the go-to ingredient. With stronger gelling properties than gelatin, agar-agar is the most popular choice for creating strands of vegetable ‘spaghetti’ and other modern foods, like ‘fluid gels’ and ‘paper sheets’, too.
Cir
Spherification contains liquids. Not excitement.
Only once you place a liquid sphere on your tongue, so beautifully encased in a thin gel shell, will you start to get how unbelievable spherification is. And moments later, when the gel gives way to the fluid centre, you’ll need to take a moment to reflect in awe. Before grabbing another, that is.
Kel
Spherification. It makes the world go round.
Spherification is a culinary revolution: a paper-thin, spherical gel shell that can hold anything liquid—cocktails, sauces, juices, and more—inside. And the outer layer is so thin the lightest of bites releases a stream of liquid flavour. Every bite is a juicy one.
Recipes, Tutorials, & Experts.
We’re so helpful we’re clingy.
Sure, other brands sell specialty molecular gastronomy ingredients too. Unfortunately for the beginner, that’s often all they do. For molecular gastronomy pros this works just fine. But for the beginner? An ingredient is not enough. We’re focused on democratizing molecular gastronomy. And that’s why our dedicated team is here to help every step of the way.
Triple-tested recipes.
Getting started? Our collection of original recipes is for you. All seriously impressive. All seriously easy.
Helpful tutorials.
Cooking freestyle? Learn how to create your own modernist dishes with our handy guides.
Expert advice.
Need help? We’ll connect you to someone who knows what to do. And they’ll make sure you do, too.
