Molecular cuisine, also known as molecular gastronomy, blends physics and chemistry to transform the tastes and textures of food, resulting in new and innovative dining experiences. Many modern chefs prefer other terms like 'modern cuisine', 'modernist cuisine', 'experimental cuisine' or 'avant-garde cuisine' to describe their style of cooking. The 'chemicals' used in molecular gastronomy are all of biological origins, making it safe for consumption. Molecular cuisine is driven by the desire of modern cooks to explore the world's wide variety of ingredients, tools, and techniques.