Cocktails in ice spheres. Clear Canapés, Transparent Ravioli’s, Caviar made of olive oil, coffee air. Sound miraculous? Well these are all examples of Molecular Gastronomy. The question is, what is this scientific term that has caused so much confusion and controversy? To put it into easy words, the term Molecular Gastronomy is normally used to define a style of cooking in which chefs discover culinary possibilities by using tools from the science lab and ingredients from the food industry.