Ever wanted to convert a liquid into a mousse? Or create those flavor-filled peals that come in your bubble tea? That's molecular gastronomy – "born from the fusion of food sciences and gastronomic arts. The discipline enables you to expand the limits of your creativity by modifying the appearance and texture of food," according to the Molecular Gastronomy website.

Back in 1988, Hervé This, a physical chemist, and Nicholas Kurti, a former professor of physics at the University of Oxford, coined the term molecular and physical gastronomy. Since then, the techniques associated with the field have been popularized by shows like Top Chef and contestants like Chef Richard Blais.

But this type of culinary process isn't limited to pro chefs or 80s scientists. When you gift this do-it-yourself kit, molecular gastronomy becomes accessible to anyone with a kitchen. Combining food, art, and science, this kit allows users to create dishes such as mint caviar beads, chocolate spaghetti, lemon clouds, and balsamic pearls. Specific techniques include:

  • Spherification: Encapsulate flavors into bubbles that burst in your mouth
  • Emulsification: Create foams that intensify aromas
  • Gelification: Sculpt liquids into pearls, raviolis and spaghettis

The kit can be yours for about $45.

Want more gift ideas? Check out the full 2018 Futurism Gift Guide here!

Editor's note: To create this content, the editorial team sought out products we love without any consideration of payment. That said, if you buy a product through this page Futurism may receive a small commission, which helps us save up for a fleet of jetpacks. 

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