The Culinary Institute of America

When we think of molecular gastronomy, we usually picture white tablecloths and tasting menus. But why should fine dining have all the fun? Andrew Hunter, Corporate Chef for Kikkoman USA, breaks down the fundamentals of working with agar agar to create vibrant, flavor-packed spheres that can elevate any menu—from casual concepts to upscale kitchens. Step-by-step, he demonstrates how to transform Kikkoman sauces into “flavor bubbles.” Watch as he creates: Salmon Tataki with Citrus Seasoned Ponzu Butter Flavor Bubbles Italian Meringue with Yuzu Ponzu & Marshmallow Flavor Bubbles Blueberry Seltzer & Soymilk Foam with Blueberry Teriyaki Flavor Bubbles Then we head to Encinitas, CA, where Evan Gonzales, Kikkoman Kitchen Cabinet Chef and chef at AToN Center, shares how he applies the technique in a real-world setting—topping Duck Carnitas Tacos with spheres made from duck broth and Kikkoman Orange Sauce. For more information and recipe, go to https://kikkomanusa.com/foodservice/

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Bo Songvisava feels this Nam Prik Makheau, or eggplant relish, best represents Thailand because every region of the country has its own special version. The relish is intensely pungent and usually enjoyed with vegetables and rice. This dish also showcases the incredible diversity of Thai eggplant varieties! Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Gaeng som, or Thai sour curry with fish is a water-based, sour and spicy Thai curry, often described as a soup, typically featuring seafood and vegetables. It's known for its distinct sourness from tamarind, and incorporates fish, Thai morning glory, pumpkin, and sliced omelet. This type of curry uses broth rather than coconut milk as the base. Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Bo Songvisava and Dylan Jones, own and operate Bo.lan, a restaurant in Bangkok's Thong Lo neighborhood. They talk about the importance of working with sustainable produce and the deeply rooted traditions of plant-forward cooking in Thai cuisine. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia

Banana blossoms don't taste like bananas. They have a mild, slightly sweet, and sometimes nutty flavor, and can be eaten raw or cooked. Chef Ian Kittichai at Cuisine Concepts Kitchen in Bangkok, Thailand, shows us how to make a Thai banana blossom salad topped with chopped peanuts and shredded coconut. Watch the full series at: https://www.plantforwardkitchen.org/southeast-asia