- Wine, cava, and non-alcoholic pairings - Cocktails as dishes
- Rotary evaporator (essences of herbs, tomato water) - Centrifuged consommés Volume IV: The Appendix A. Seasonal Menus (2003–2011) - Exact sequence of 30–40 dishes per service el bulli cookbook
- Instant sorbets - Frozen powders - Shattered textures - Wine, cava, and non-alcoholic pairings - Cocktails
- Maltodextrin for fatty powders - Dehydrated olive powder - Fruit leathers el bulli cookbook
– Why we closed (Ferran Adrià)
- The Siphon: cold vs. hot foams - Lecithin “Air” (Light foams without gelatin)