Chefs stray away from the term, but we’ll go ahead and use it. Leading the way in molecular gastronomy in the United States is Grant Achatz, the owner and head chef of Alinea. For years, his approach to cooking was only achieved in commercial kitchens, utilizing laboratory equipment along with unique ingredients that were difficult to source. Slowly but surely many resourceful amateur chefs began to experiment in their home kitchens, mimicking many of Achatz’s dishes (Alinea At Home). DIY prevails again as entry into the molecular gastronomy world becomes more accessible, especially when starter kits are being offered. ThinkGeek is selling a kit that consists of all the chemicals and equipment that is needed to start your culinary experiment. So the next time you have that cheese burger, instead of washing it down with a Coke, try eating it the same time with some cola pearls. Mmmm… sounds yums. (via PSFK)