This article describes itself as Molecular Gastronomy but it's really just cooking with possibly-hard-to-find ingredients. Most of the chemistry is biochemistry, especially the transparent ravioli with an explanation that involves phospholipids. I am going to have to look into that one a little more because I'm not sure the explanation explains. But the point of this is first to do something cool with chemistry and only second to explain it: the proof is in the pudding, or the parfait, or whatever the end result is. This article will be bookmarked for possible inclusion in next year's biochemistry lectures ... or could it form the basis for at-home labs? Something to consider.