Molecular gastronomy is the art of using chemicals and scientific tools to make food. It was revolutionized by the Spanish chef Ferran Adriá in his El Bulli restaurant.

Berlin-based chef, Cristiano Rienzner, studied under Adria. Now, he has created "mini-kits" where you can make your own tiny caviar-sized balls of food for the price of €98.80. But while the food may be puffy and light, making it is harder than it looks -- even for other restaurant chefs lining up to try them out.

Report: Cinnamon Nippard