Spheres were the subject of my very first Kitchen Tech column, and in celebration of today’s 11th Kitchen Tech, I’m returning to the theme again — with a twist.

There are many magic tricks in the world of avant garde food and beverages, but only a few that are marquee-quality. Spherification — the science of turning liquids into delicate, caviar-like balls — is probably my favorite. If you’ve ever had salmon roe, the bright orange fish eggs popularly used in Ikura sushi, you already know the “burst in your mouth” sensation that makes gel-coated spheres amazing.

But until you’ve tried liquid balls in other flavors, such as white sangria (above), cherry, mozzarella cheese, or olives, you haven’t experienced the full potential of spherification. Drinks can be turned into snacks, solids into liquids, and liquids into solids or semi-solids. Best of all, these spheres are easy and inexpensive enough to make at home! Here’s what you need to know…

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