These are the two “spherification” chemicals needed to create artificial yolks and caviars. The basic technique is simple: first add calcium chloride to with the flavored liquid of your choice; then pour small drops of the flavored liquid into a solution of aglinate and water. Voila! A gelling reaction between the two chemicals creates a soft little flavorpill which bursts open at the slightest chew, releasing the still-liquid insides onto a surprised tongue.

Liquid Nitrogen
If you took physics in High School, chances are you’ve probably seen your alma mater’s own Mr. Wizard dip a banana into a Thermos of liquid nitrogen and use it to pound a nail into a board. Liquid nitrogen will flash freeze any food, including the flavored milk-andsugar mixture that, once frozen, becomes ice cream. The flash freezing process results in exceptionally small ice crystals — and thus a smoother ice cream texture.

Tapioca Maltodextrin
Also known as N-zorbit, Tapioca maltodextrin is a powder with an amazing ability to turn other foods into powders too. It does so because of its incredible absorptive capacity. Tapioca maltodextrin can abosorb any liquid, including tasty fats such as peanut butter and even chocolate. With a whisk and tapioca maltodextrin, a chef can easily create flavored powders that melt in the mouth, not in the hand.

Xanthan Gum
Xanthan gum serves the same thickening purpose as ordinary gelatin, cornstarch, and flour. In other words it is an emulsifier, used to help soups and sauces hold together. But unlike traditional kitchen emulsifiers, xanthan gum is effective at extremely low concentrations and at a range of temperatures: from freezing, to oven-hot. It is especially useful in baking, where it can give gluten-free breads the structure they need to rise.

Transglutaminase
Transglutaminase more commonly goes by the name of “meat glue” and, in fact, its the stuff McDonalds uses to turn chicken scraps into McNuggets. In the hands of a gourmet, however, meat glue has more exalted uses. It’s good for foodie special effects: noodles made from shrimp, casing-less sausage, and — our favorite — chicken-skinned fish.

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