Imagine liquid nitrogen smoke emerging from a blender and filling the room like an eerie mist. Enveloping your fare in air-tight containers only to then submerge them in a precisely-calculated bath. And finally, adding substance-altering hydrocolloids to change the texture of even the simplest of ingredients: orange juice. Not normally what goes on in your kitchen, I’m sure, but these are some of the newest and most awe-inspiring cooking techniques emerging in the culinary world. And I got a first-hand look at a cooking class that teaches these cool tricks to every day cooks, or wannabe cooks, like you and me.