Category Archives: Molecular Gastronomy

Super Skinny Milkshakes

I love milkshakes. I could probably write an entire post on why they’re amazing and delicious, but then there wouldn’t be any room to share recipes and that’s what I’m here for! So I won’t do that – we’ll just settle for the short version: THEY’RE AMAZING! End of rant. So what’s a person to do when he or she has an obsession for milkshakes but hates the calories and the result of all those calories? Make a skinny milkshake, of course! By using a simple ingredient called xanthan gum, we can make a really delicious, super creamy, filling and fulfilling milkshake with about 1/10 of the calories and no fat. Yes… no fat! Are you excited, yet?

Continue reading

Concord Grape Caviar

Concord Grape “Caviar”

This is another fantastic molecular gastronomy recipe. However, unlike the “Vanilla Cupcake” shots I made last time, these require a bit more than just gelatin. The final product is so worth it, though! They have a deep purple, almost black color and they pop in your mouth, releasing that sweet grape goodness. And they look convincingly similar to real caviar so you can use them to surprise guests with a dessert that almost looks like an appetizer. I serve mine on squares of shortbread with a sweet mascarpone cream. It tastes like a buttery cheese danish with grape jam. It looks like caviar on a toast point. So deceiving, and so cool! Continue reading


Molecular Vanilla “Cupcakes”

Molecular Gastronomy is an ever-increasingly popular form of cooking that uses ingredients we already know and love to reinvent the way we experience food. One of my favorite molecular cooking techniques is creating food gels. Sometimes this requires special materials, but not always! One easy way to look like a molecular pro is by making Jello shots. I’m all about Jello shots. In fact, I made some just a couple weeks ago for some friends I had over. But these aren’t like any Jello shot you’ve ever had. They’re not fruity, they don’t taste like cough syrup (or even like alcohol, really), and they don’t come from a sugary, just-add-water packet. These little guys are a perfectly mixed cocktail in a beautiful, albeit jiggly dessert! And they’re fantastic. They’re just firm enough, just sweet enough, and – even better – taste like a vanilla cupcake! Try them, you’ll be so happy you did! Continue reading