The molecular gastronomy is much more scientific way of making of the cooking. Indeed, this piece of news of works to create in the 80s associate the cooking and the physics-chemistry. The techniques of bases are gélification, sphérification, emulsion or still thickening.
We are not going to get into detail of a recipe(takings) in this article. However if that interests you, you can follow me and tell it to me in comments.
Here are some examples in photo:
Sources:
-https://www.gastronomiac.com/wp/wp-content/uploads/2015/05/fraises-issues-de-la-cuisine-moleculaire. png
-https://whileitcooked.wordpress.com/category/cuisine-moleculaire-2/
-http://www.blog-moleculaire.com/