Sous vide is a cooking method by which food is placed in a special bag, vacuum sealed, and then cooked in a water bath making the final product very tender.
Flash-freezing is a process that involves exposing food to liquid nitrogen or low temperatures just long enough to freeze the outside without solidifying its inside, and after defrosting it doesn’t lose its shape or flavor.
Thickening is a process where food is thickened with special agents, so that it doesn’t need to be exposed to heat or other aggressive cooking methods that can change its original taste.
Glueing involves the use of transglutaminase, an enzyme that speeds up protein reactions between substances, so they stick together. It’s often used as an additive to foods like meatballs, tofu, and yogurt.

There are other techniques of molecular gastronomy, like adding edible paper made from potato starch or soybeans to a dish, or converting high-fat liquids into a powder that can add a savory or sweet touch to any dish.

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