Molecular gastronomy at Maker Faire Bay Area

In MAKE Volume 14, Michael Zbyszynski showed us how to really geek out in the kitchen by introducing us to molecular gastronomy, a movement happening in the culinary world. As he describes it, “Essentially, it involves applying scientific techniques and methodologies to the cooking process. One of the more interesting techniques is the use of common substances to control the texture of foods, often in surprising ways. You don’t need a chemistry lab to pull off such effects. With a few inexpensive tools and chemicals, it’s possible to use spherification to make all kinds of ‘caviar’ (and other shapes) in your own kitchen.” Michael showed us how to make a “spherical array” (that’s Michael pictured above in his kitchen with the array he made) that enables you to quickly make many pieces of caviar. He also shared a recipe to make juice caviar and incorporate it into molecular mojitos! The method isolates the cocktail’s ingredients into individual caviars, each with its own distinct color and flavor. The drink flavors come together on the tongue. Here’s a closeup of the spherical array:


And here’s the molecular mojito:


Michael is joining us again this year at Maker Faire Bay Area on May30th and 31st in San Mateo, Calif. Come on out and meet him, and watch his live molecular gastronomy demonstrations!


I'm a word nerd who loves to geek out on how emerging technology affects the lexicon. I was an editor on the first 40 volumes of MAKE, and I love shining light on the incredible makers in our community. In particular, covering art is my passion — after all, art is the first thing most of us ever made. When not fawning over perfect word choices, I can be found on the nearest mountain, looking for untouched powder fields and ideal alpine lakes.

Contact me at or via @snowgoli.

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