Conduct some molecular gastronomy right in your kitchen.

Spherification is a cool technique that transforms liquids into solid, edible spheres. (Get it? SPHERE-ification?) In this simple take on a fun molecular gastronomy technique, young chefs can turn their favorite liquid ingredients into tasty edible spheres and learn about the science of gelatin. Chefs use spherification to add color, texture, and flavor to their dishes—now you can, too!

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Like Gushers but better

These impressive molecular mango spheres are sure to be a hit at your next party! Dress them up on the serving spoons or put on top of your favorite dessert.

Stay hydrated while caring for the environment. Make your very Own Ooho the organic edible water sack. These beautiful water spheres are fun,easy and inexpensive to make.

Agar or Alginate Spherification – what’s the difference? The Struggle Spherification is a BIG topic to cover. It seems so...

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres. Channel your inner chef and turn almost any liquid into squishy, flavorful spheres, from fruit juice to hot sauce to chocolate syrup and more. To make our edible spheres, we rely on the power of gelatin, which also gives desserts, such as Jell-O and panna cotta, their solid, slightly jiggly textures. When gelatin is hot, it’s a liquid, and when it’s cold, it’s a…

Drinking your juice or pouring hot sauce on your food is boring. Spherification allows you to make them into edible spheres and eat them like caviar!

This Sriracha Spherification Caviar is a fun and simple way to use molecular gastronomy to spruce up your cooking! Perfect for sprinkling on salad and eggs!