Molecular Cuisine is a modern cooking style that combines science and culinary art to create innovative dishes. It often involves techniques such as spherification, emulsification, and foaming, which transform the texture and presentation of food. Chefs use tools like syringes, whipping siphons, and liquid nitrogen to manipulate ingredients at a molecular level. This approach allows chefs to experiment with flavors and textures in unique ways, resulting in surprising and visually stunning dishes. Molecular Gastronomy, a related field, studies the physical and chemical processes that occur during cooking, helping chefs understand how to enhance their culinary creations.