Cryo-freezing is a technique that uses liquid nitrogen to rapidly freeze food, creating a smooth and creamy texture. This technique is often used to make ice cream, sorbet, and other frozen desserts.

Spherification is the process of encapsulating a liquid or solid ingredient within a thin membrane. This technique is often used to create caviar-like spheres or to add a unique texture to dishes.

Foaming is a technique that uses hydrocolloids to create a stable foam or mousse. This technique is often used to create light and airy desserts, such as mousses and meringues.

Emulsification is the process of combining two or more liquids to form a stable mixture. This technique is often used to create sauces, dressings, and mayonnaise.

Gelling is the process of using heat to transform a liquid into a semi-solid gel. This technique is often used to create desserts, such as panna cotta and gelatin.

Sous Vide is the process of cooking food in a vacuum-sealed bag at a low temperature for an extended period of time. This technique allows for precise temperature control and results in tender and flavorful dishes.

Centrifugation is the process of using a centrifuge to separate liquids of different densities. This technique is often used to clarify soups and sauces or to create foams and emulsions.

Rotary Evaporation is the process of using a rotary evaporator to remove solvents from a solution. This technique is often used to concentrate flavors or to extract essential oils.

Homogenization is the process of using a homogenizer to break down particles into a smooth and uniform mixture. This technique is often used to create sauces, dressings, and emulsions.

Dehydration is the process of using a dehydrator to remove moisture from food. This technique is often used to preserve food or to create snacks, such as dried fruit and jerky.

Freeze Drying is the process of using a freeze dryer to remove moisture from food at a low temperature. This technique is often used to preserve food or to create freeze-dried snacks.

Smoking is the process of using a smoker to infuse food with smoke flavor. This technique is often used to preserve food or to create smoked meats, fish, and cheeses.

Pressure Cooking is the process of using a pressure cooker to cook food at high pressure and temperature. This technique allows for faster cooking times and can help to preserve nutrients.

Microwaving is the process of using a microwave oven to heat food quickly. This technique is often used to cook or reheat food.

Blending is the process of using a blender to create a smooth and uniform mixture. This technique is often used to make smoothies, soups, and sauces.