- Maltodextrin for fatty powders - Dehydrated olive powder - Fruit leathers
- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin) el bulli cookbook
- Basic Spherification (calcium bath) - Reverse Spherification (for liquids with calcium) - Frozen Spherification - Maltodextrin for fatty powders - Dehydrated olive
- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables el bulli cookbook
- Instant sorbets - Frozen powders - Shattered textures