It’s clear, odorless, tasteless, and it freezes foods at lightning speed. Liquid nitrogen is an undeniably fun kitchen toy—but more than that, it’s a useful tool for creating a slew of cool (pun intended), unusual textures. The extreme cold (-320°F, to be precise) means that the liquid freezes so quickly that ice crystals don’t have time to form—it also means that you have to use extreme care when playing with this potentially dangerous substance. Join Chef Bryan Voltaggio for this in-depth workshop on advanced techniques with liquid nitrogen. Voltaggio will use liquid nitrogen and the Irinox Blast Chiller to demonstrate a variety of applications for keeping it cool in your kitchen and making the most out of these tools.