Video: Rapid Infusion Technique (For Cocktails) Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City Recipe/Photos: Cocoa Nibs-Infused Vodka Jalapeño-Infused Tequila
	Video: Rapid Infusion Technique (Non-Alcoholic) Dave Arnold, Director of Culinary Technology, at The French Culinary Institute in New York City Recipe/Photos: Lemon-Infused Extra Virgin Olive Oil Mint-Infused Lime Soda
	Video: Microwave Sponge Cake Brian McCracken & Dana Tough of Spur Gastropub in Seattle, WA
	Video: Carbonated Spherification of Mojito Chef Ruben García of minibar by José Andrés in Washington, DC
	Video: Spring Cocktail The Liquid Chef, Junior Merino of The Liquid Lab in The Bronx, NY Recipe/Photos: Spring Cocktail
	Video: Coming Up Roses The Liquid Chef, Junior Merino of The Liquid Lab in The Bronx, NY Recipe/Photos: Coming Up Roses
	Video: Ginger Margaritas The Liquid Chef, Junior Merino of The Liquid Lab in The Bronx, NY Recipe/Photos: Ginger Margaritas
	Video: Light and Airy Peach Coffee Float Barista Danielle Glasky of Café Grumpy in Brooklyn, NY Recipe/Photos: Light and Airy Peach Coffee Float
	Video: Whipped and Bubbled: An Airy Reincarnation of Brioche and Fraise de Bois Chef Michael Voltaggio of The Dining Room at the Langham Recipe/Photos: Foie Gras Terrine with Aerated Brioche, Carbonated Fraises des Bois, Nasturtiums, and Coffee-Cardamom Soil
	Video: Salt Cod Espuma Chef Paul Liebrandt of Corton Recipes/Photos: Salt Cod Espuma
	Video: Banna Chocolate Cream Pie Cocktail Mixologist Eben Freeman of Tailor Recipe/Photos: Banana Chocolate Cream Pie Cocktail with Carbonated Raspberries
	Video: Green Tea Cake and Rhubarb Consommé Chef Johnny Iuzzini of Jean Georges Recipe/Photos: Green Tea Cake and Rhubarb Consommé
	Video: Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots Chef Bradford Thompson, formerly of Lever House Recipe: Grilled and Sliced Lamb Loin with Spring Pea Salad, Toasted Almond Espuma, and Tempura Pea Shoots