Molecular Gastronomy was first proposed as a scientific activity, but it is true that at the time when it was introduced, there was also a side goal of modernizing culinary processes, in particular with tools from labs. Today, “science and cooking” activities are performed in colleges, high schools and even universities focusing on the sciences. In specialized colleges, such as culinary schools, more and more molecular gastronomy activities are being performed, and today the new French teachers for culinary schools are all being educated in molecular gastronomy with a view to experimenting in their classes, conducting science and cooking activities, or activities in which the culinary teacher is working alongside science teachers. The general public has through organized workshops and other activities and through the media, many opportunities to enjoy the delights that applying science in the kitchen can bring.