Molecular gastronomy sounds more like a condition than something cool to eat. It’s a cool kind of science that is sweeping trendy restaurants across the country.

Ingredients undergo change while cooking. Molecular gastronomy studies the physical and chemical changes that food undergoes while cooking. Certain ingredients produce certain reactions and it’s the newest trend for chefs to make fake caviar from sodium alginate. Instant ice cream is also created from using liquid nitrogen.

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