In my recent escapades I have had to do a lot of research into the interesting subject of molecular gastronomy and I thought I might bring up some of the cool edibles it can bring us. This fusion between science and food has yielded some awe inspiring creations that are making people sit there and wonder "How did this even happen? Who even thought of this and why did it take so long for it to be discovered?".

The most famous creation is indubitably foux caviar. Fruit juice or any other flavorful liquid is trapped in a small sphere that gently pops on the tongue. Intensely flavored foams that are as light as air. Tea that sits in a cup and is hot on one side and ice cold on another and stays that way even after it has been drunk. It can even make richly flavored powders that simply disappear once they touch your tongue, as if you just hallucinated it was there in the first place.

"How do they do all this?" I hear you ask. The answer is very lengthy and complex for each one and to tell the truth I don't even know it for all of those riddles. As I am learning its a very intricate blend of creativity and chemistry. From what I can tell, this isn't going to wait for people to catch up to it either. Its getting to the point where everyone should start learning about this because with a few more innovations there will be enough amazing food that if people discovered it all at once, their head would simply explode.

I can't wait.