Molecular gastronomy is a scientific approach to cooking that explores the physical and chemical transformations of ingredients. It combines culinary arts with food science to create innovative dishes that often surprise the senses. Techniques may include spherification, emulsification, and the use of liquid nitrogen, allowing chefs to manipulate textures and flavors in unique ways. This culinary movement gained popularity in the late 20th century, with chefs like Ferran Adrià and Heston Blumenthal leading the charge. By understanding the science behind cooking, chefs can enhance traditional recipes and create entirely new dining experiences that challenge conventional perceptions of food.