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Discover Pinterest’s 10 best ideas and inspiration for Gastronomy. Get inspired and try out new things.
10 Molecular Gastronomy Techniques to Master | Tastylicious!

Do you love experimenting with food? Check out this in-depth guide to molecular gastronomy to have your mind blown. It's your ticket to creating amazing dishes.

Pumpkin Pie Ravioli Spheres | Olives for Dinner

These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!


  • 1 tsp Sodium alginate
Baking & Spices
  • 6 oz Pumpkin pie filling
  • 3 dollops Whipped cream, non-dairy
Bread & Baked Goods
  • 1 inch Or two of the pie, rind
  • 3 cups Water
  • 1 tsp Calcium lactate (yes, it’s vegan)
Grilled octopus over squid ink pasta and tomato garlic sauce - Viktoria's Table

1 · 50 minutes · Grilled octopus over squid ink pasta and tomato garlic sauce - twice cooked, tender octopus, served over spicy, squid ink spaghetti, and the best tomato garlic sauce.


  • 3 Bacon
  • 1 Baby octopus ((about 2 pounds))
  • 1/2 package Squid ink spaghetti * ((or other pasta))
  • 8 Garlic clove
  • 1/2 tsp Hot pepper flakes
  • 1 Onion
  • 1 tsp Oregano, dry
  • 1 can Tomato sauce
Baking & Spices
  • 1 Salt
  • 1 Salt and pepper
Oils & Vinegars
  • 2 tbsp Olive oil
Beer, Wine & Liquor
  • 2 cups White wine
  • 1 Wine corks
Black Pepper infused Spicy Margarita Spheres made using Molecular Gastronomy! These mini shots are sure to make any party a success! Delicious Margarita shots with a spicy kick, really wakes up all of your senses.Make sure you make plenty, as you will want to have alot! Can also be served in shot glasses (without Reverse Spherification)

Make these delicious Black Pepper infused Spicy Margarita spheres using Molecular Gastronomy! Or just enjoy these as shots!

Spherification (Making "Caviar") - Tiny Urban Kitchen

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More

Fine Herb Foam | Gastronomixs

Get inspired by this Fine Herb Foam recipe! Or by one of the [[number_of_components]] other recipes Gastronomixs has to offer. Take a look now!

Yellowtail Crudo with Mandarin & Gooseberries

In this recipe, yellowtail crudo is marinated with olive oil, mandarin orange juice, shallots and topped with chives, cape gooseberries, edible flowers and micro-greens (mostly added for garnish).


  • 4 oz Yellowtail, sushi-grade skinless boneless fillet
  • 1 Handful Borage edible flowers
  • 1/4 cup Cape gooseberries
  • 1 tsp Chives
  • 1 tbsp Mandarin orange, freshly squeezed
  • 1 Microgreens
  • 2 tsp Shallot
Baking & Spices
  • 1 Flakey sea salt
Oils & Vinegars
  • 1 tbsp Olive oil
French Dishes By Region – The lllustrated Guide To France’s Diverse Gastronomy

France is a country with some of the most delicious and highly regarded cuisine in the world. French cuisine is one of the biggest attractions to visitors to the country, and for locals, enjoying t…

Pan-Seared Steelhead Trout with Mushrooms, New Potatoes & Truffled Spring Pea Sauce | feastingathome

16 · 60 minutes · Pan-Seared Steelhead Trout with Mushrooms, New Potatoes & Truffled Spring Pea Sauce | feastingathome


  • 3 cups Baby new potatoes
  • 1 Garlic clove, small
  • 8 oz Mushrooms
  • 2 cups Peas, fresh
  • 1 Shallot
  • 1/3 cup Tarragon, fresh
  • 1 tbsp Lemon juice, fresh
Baking & Spices
  • 3/4 tsp Salt
  • 2 Salt and pepper
  • 1/4 tsp White pepper
Oils & Vinegars
  • 3 tbsp Olive oil
  • 1 tbsp Truffle oil
  • 1 tbsp Butter

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