– Why we closed (Ferran Adrià)
- Maltodextrin for fatty powders - Dehydrated olive powder - Fruit leathers el bulli cookbook
- Time/temperature tables for fish, meat, eggs - Textural changes in vegetables – Why we closed (Ferran Adrià) - Maltodextrin
- Instant sorbets - Frozen powders - Shattered textures el bulli cookbook
- Wine, cava, and non-alcoholic pairings - Cocktails as dishes
- Basic Spherification (calcium bath) - Reverse Spherification (for liquids with calcium) - Frozen Spherification