Our Story.
Humble beginnings in Catalonia, Spain.
Mixing traditional techniques with simple science, three-Michelin star chef Ferran Adrià began exploring modernist cuisine in the early-1990s. Since then, molecular gastronomy has taken off and found a prominent place in some of the world’s best restaurants: The French Laundry, Alinea, and The Fat Duck. But these extraordinary experiences—which thousands fight to get reservations for every year—have never had a prominent place at home. Until now.
★ Exploding grapefruit juice ‘caviar’. Made with Cir and Kel.
Crossing the Chasm.
A collection of modernist ingredients and recipes just for you.
Molecular gastronomy isn’t difficult. Some dishes only take a few minutes to make and many don’t require any special equipment, but they’re seriously impressive anyway. The problem? Modernist cuisine requires hard-to-find ingredients—the type of stuff you can’t find at your local grocery store.
★ Carrot and tangerine air. Made with Bubblo.
Cooking up Edible Excitement.
Supporting culinary adventures every step of the way.
We help fearless cooks explore molecular cuisine with a collection of avant-garde ingredients, inspirational recipes, and friendly advice that you won’t find anywhere else. Our name says it all; we combine simple science with classical cooking techniques so it’s easy for you to share unforgettable meals and unique experiences. We want to make cooking better than ever before. And together, we will.
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Atom&Eat
Recipes
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Atom&Eat
Tutorials
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Atom&Eat
Ingredients
★ Lemon tart with raspberry fluid gel-filled raspberries. Made with Kanten.
Meet Ilan.
Ilan Kogan may be the founder of Atom&Eat, but he’s not your typical mad scientist.
One.
Food blogger.
Ilan’s passionate about good food. In 2011, he started a food blog for which he created recipes for Japanese-French fusion desserts, among others. With millions of visitors from around the world, he won readers for his creative techniques and witty writing.
Two.
Business student.
Ilan’s a 21 year-old business student at York University’s Schulich School of Business. He’s currently pursuing an undergraduate degree and is having a lot of fun. He just wishes more people would appreciate his puns.