For the past decade, molecular gastronomy has redefined creative boundaries through the combination of science and the art of cooking. Meals are deconstructed, food types change texture or form and flavours are combined to produce novel creations.

Now foodie inventions of the sort Heston Blumenthal creates could be part of your everyday cooking repertoire thanks to a new range of molecular gastronomy home kits called Molecule-R. The DIY kits teach four molecular techniques: gelification, spherification, emulsification and thickening. They also come with recipes and detailed instructions to create a bunch of exciting things - like chocolate spaghetti, lemon foam or mint caviar.

Check out their video and try it out for yourself at home.