Uber-chefs Ferran Adria, Grant Achatz and Wylie Dufresne aren’t the only kitchen wizards on the planet, whipping up plates festooned with flavorful gels, foams and spheres. You can too, with Cuisine R-EVOLUTION by MOLECULE-R Flavors. Think of it as a science kit for foodies geeked by molecular gastronomy and eager to make mint “caviar,” beet “foam,” “spherical” tzatziki and more.

The kit lets you experiment with spherification (liquid trapped inside a thin gel; think caviar) and gelification (liquid to gel), emulsification (liquid to foam) and effervescence, among others. It includes packets of common food additives (agar agar, xanthan gum, sodium alginate, calcium lactate, soy lecithin), tools (pipettes, silicone tubes, food-grade syringe, etc.) — plus a DVD with demos for 50 recipes.

We were intrigued enough to order the cuisine kit (there’s also a cocktail version). When it arrived, we pulled out ingredients needed for balsamic vinegar pearls (vinegar, olive oil, agar agar) and arugula spaghetti (fresh arugula, water, agar agar). The ingredients, directions and tools all worked well once we got the hang of things.

Our dish? A salad of arugula spaghetti, sliced tomatoes, fresh mozzarella and balsamic pearls.

The kit is $58.95 at www .molecule-r.com.