A scientific approach to cooking that combines culinary arts with chemistry to innovate flavors and textures.

A multi-course meal designed to showcase a chef's creativity and techniques, often featuring small portions of various dishes.

The process of altering or enhancing flavors through scientific techniques to achieve desired taste profiles.

A method used to assess the sensory properties of food, including taste, aroma, texture, and appearance.

A mixture of two immiscible liquids, such as oil and water, stabilized by an emulsifying agent, commonly used in sauces.

A culinary technique that incorporates air into a liquid, creating a light and airy texture, often used in modern presentations.

A technique that creates caviar-like spheres from liquids using sodium alginate and calcium chloride, enhancing visual appeal.

The process of turning liquids into gels using agents like agar or gelatin, often used for innovative textural contrasts.

A technique that uses ultrasonic waves to create bubbles in liquids, often employed in flavor extraction and infusion.

The removal of moisture from food to concentrate flavors and create unique textures, often used in modern gastronomy.

A technique using liquid nitrogen to rapidly freeze food, preserving texture and flavor while creating unique presentations.

The application of molecular gastronomy techniques to cocktails, enhancing flavor and presentation in drinks.

The physical feel of food in the mouth, influenced by cooking techniques and ingredient choices, crucial in gastronomy.

The art of arranging food on a plate to enhance visual appeal and create an inviting dining experience.

A description of the flavors present in a dish, including primary tastes and aromas, essential for menu development.

The process of developing new dishes or cooking techniques that push the boundaries of traditional culinary practices.

The scent of food, which significantly influences taste perception and overall dining experience.

The advanced study of chemical reactions in cooking, focusing on molecular interactions and transformations.

A scientific method for evaluating food based on sensory perceptions, including taste, smell, and texture.

The study of the physical, biological, and chemical makeup of food, essential for understanding culinary techniques.

A technique used in plating to showcase the internal structure of a dish, enhancing visual appeal and intrigue.

The creative expression of cooking, combining technique, flavor, and presentation to create memorable dining experiences.

A modern culinary movement focused on innovative techniques and artistic presentation, often associated with molecular gastronomy.

The study of how food affects health and well-being, influencing ingredient choices in modern cuisine.