I never thought I’d be so into edible gold spray. Or dehydrated raspberry powder. Or Tahitian vanilla fleur de sel. In fact, the only reason I ventured onto L’Epicerie’s website was because they carried Peugot salt and pepper shakers, which was on the shortlist for my friend’s wedding registry. Once on, I was hooked by their “hard-to-find” section, and then totally mesmerized by “molecular gastronomy.” My inner Wylie Dufresne came alive, sans funny sideburns. L’Epicerie is a place where foodies and cooks and chefs indulge, but it’s got plenty for amateurs like me. I will never know what to do with raspberry powder or gelatin sheets, although I can think of lots of uses for black truffle mayonnaise and boxes of macarons. I love this site because it’s so eccentric, but with a clear appreciation all that culinaria has to offer.