Hydrocolloids. Reverse spherification. Sous vide. The terminology alone could turn you off. Then there's the tech: low-temperature ovens, iSi whippers, vacuum sealers. Stuff that sounds like it belongs more in a lab than a kitchen, and way outside your price range. Intimidated yet? I am. But whether you like it or not, modernist cuisine (better, though less accurately, known as molecular gastronomy) is here to stay. Truth is, it's a lot less intimidating and weird than you think. And there's nothing stopping you from bringing it to the home kitchen.