Cirtus Caviar? OH YES.

Stuffed Morels, Thyme Air, Port Gel, Oak Moss Dry Ice Vapor? Critus Caviar? We are huge fans of molecular gastronomy here at Vapor World, and we just stumbled on the peeps over at who have a little molecluar gastronomy that you can do in the home!


Molucular Gastronomy

If you are aren’t familiar with molecular gastronomy, lets let Wikipedia explain it a bit:

is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur while cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.[4] Molecular cooking is one application of molecular gastronomy; it means cooking with modern tools. Molecular cuisine is a modern style of cooking, and takes advantage of many technical innovations from the scientific disciplines.



Seattle isn’t nearly the largest city in the United States, but curlturally it could be among the most diverse. The last twenty years especially have seen growth in Seattle’s level of diversity like few other cities in America. There are cultures from absolutely every part of the world here, so whether you are looking for cutting edge Asian cuisine – or ancient african drum-making techniques, you probably don’t ever have to go more than a few blocks to find it in Seattle. The culture is extremely mellow, and all walks of life are accepted and celebrated here. Vaporists will enjoy the environment more than most, as it seems that every aspect of Seattle’s creative expression was vapor-inspired.


Firefly Vaporizer

It’s clear to most by now that vapors inspire greatness on all levels and in all areas of life, and one perfect example of this is the new Firefly Vaporizer.