José presented the chefs with his famed "liquid olive," a cheeky dish that pays homage to José's past — and challenged the chefs to think outside the box. Originally created by Ferran and Albert Adrià ...

Culinary foams and other emerging means of molecular gastronomy are the topic of the Advanced Class for the Serious Foodie at INCA After Dark on Thursday. Instructor Adam Hegsted explores ...

The term “molecular gastronomy” became a running joke throughout Andrés’ lecture, which was the fourth event in this year’s lecture series. (Last week, White House pastry chef Bill Yosses tied the ...

Behold the Easy Kit, Albert and Ferran Adrià’s new line of textures that are designed to take home cooking to a much more spherified, jellied and foamy place. The brothers teamed up with Guzmán ...

Explore the spherification technique, a fascinating way to create gel-encased balls from liquids using sodium alginate. Liz (left) and Kendra (right) explain the nuts and bolts of spherification.

What looks like an olive, but isn't? The latest episode of Yes, Chef! on NBC saw the tempestuous chefs cooking week-to-week to impress co-hosts and judges Martha Stewart and José Andrés take on a ...