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"molecular gastronomy"

The Joy of Cooking, (with methylcellulose)

If you're a foodie or a viewer of Bravo channel's you're familiar with the culinary movement known as . This awkward combination of words describes an inventive way of cooking with the use of tools and food products you're not likely to find in the glossary of cookbooks or by watching reruns of .

These techniques and tools include mixing sodium alginate into, say, pureed peas and submersing the mixture in a bath of calcium chloride to create pea balls; using liquid nitrogen to freeze linguine into edible sculptures; and centrifuges that turn fruits into crystal clear yet still flavorful liquids.