Blog

Pectin or agar agar? Discover how to use these two different natural gelling agents, their key differences and which to choose for your recipes.

Understand molecular gastronomy and modern cooking techniques, and use measured trials to improve flavour and texture in familiar dishes.

Explore five practical menu trials, from cold-thickened sauces to crisp fruit sheets, considering labour, stability, taste and service.

Choose a molecular cooking course by its techniques, practical exercises, clear formulas and coverage of allergens, storage and service.

Read Terry Giacomello’s Caprese through the roles of tomato, mozzarella and basil, with independent texture exercises and clear attribution.

Explore air, drying and aromatic contrast in beetroot and horseradish, inspired by Heston Blumenthal without claiming his official recipe.

Study purée texture, base weight and gellan grades through a lamb accompaniment inspired by Heston Blumenthal’s work.

Explore caramel bases and fat powders inspired by Grant Achatz, understanding water content, tapioca maltodextrin and protection from moisture.

Explore the visual idea of Moreno Cedroni’s washing-up dessert through soft elements, aeration and flavour, with clear culinary attribution.

Read Heston Blumenthal’s Sound of the Sea through sensory contrasts, portion size and independent exercises in aeration and fat powders.

Explore the relationship between coating and filling in Heston Blumenthal’s Mandarin Meat Fruit, with clear attribution and process limits.

Explore coating, citrus and aromatic balance in a reading of Heston Blumenthal’s liquorice salmon, distinct from his official recipe.