Molecular gastronomy which is a recent development in the field of science has made an immense impact in food appeal and customer satisfaction over the years. Although molecular gastronomy is often mistaken for molecular cooking, molecular gastronomy is the use of advanced chemical and biochemistry to create novel foods. With the introduction of disperse system formalism a number of new recipes in molecular gastronomy are introduced. It is only with the presence of the necessary ingredients such as the hydrocolloids, techniques like spherification/flash freezing, equipment such as the gastrovac, vacuum machines etc. the molecular gastronomy is achieved. This paper reviews the concepts, latest application of molecular gastronomy in various countries.