Uber-chefs Ferran Adria, Grant Achatz and Wylie Dufresne whip up plates festooned with flavorful gels, foams and spheres. You can too with Cuisine R-Evolution by Molecule-R Flavors. Think of it as a science kit for foodies geeked by molecular gastronomy and eager to make mint “caviar,” beet “foam” and more.

The kit lets you experiment with spherification (liquid trapped inside a thin gel; think caviar), gelification (liquid to gel) and emulsification (liquid to foam), among others. It includes packets of common additives (agar agar, xanthan gum, calcium lactate, soy lecithin), tools (pipettes, silicone tubes, etc.) — plus a DVD with demos for 50 recipes.

The kit is $58.95 at http://molecule-r.com.

— Judy Hevrdejs

Chicago Tribune