As a field encompassing aspects of art and science, gastronomy is an important component of tourism. Today, gastronomy holds a significant place among travel motivations and, by strengthening its relationship with tourism, is accelerating the development of gastronomic tourism. One concept supporting this development is molecular gastronomy. Defined as the observation of the physical and chemical changes food undergoes during preparation using scientific methods, molecular gastronomy is attracting attention as one of the most popular concepts among innovative culinary practices. Many tourists travel to experience these innovative practices and taste delicious food. While some developed countries in Europe stand out in this regard, the United States holds a significant place globally. In these countries, molecular gastronomy practices are frequently incorporated into the kitchens. Recently, training personnel is crucial for the widespread adoption of these practices, which have also been seen in our country. While universities have incorporated molecular cuisine practices into their educational programs, both the private sector and policymakers have significant responsibilities and responsibilities in this regard. This study defines the concept of gastronomy, highlights the importance of molecular gastronomy as a current culinary movement, and presents a review of foodstuffs used within the context of molecular gastronomy, compiled from relevant literature. The study explores the multidimensional nature of gastronomy, the emergence of molecular gastronomy, its pioneers, and its application requirements. It is believed that the study provides important insights into the current status and importance of molecular gastronomy and is expected to contribute to the relevant literature in this regard.