Additive Manufacturing, popularly called 3D printing, is a trend that is predicted to only get more widespread. I first wrote about the new technology back in July. Since then, it’s become even more popular with some chefs. In fact, it’s not surprising that paradigm breaker and molecular-gastronomy pioneer Ferran Adrià has experimented with the technology. 3D Systems’ The Sugar Lab is also conjuring very cool products with chef Francisco Migoya.

Borrowing from the idea of 2D inkjet printer methodology, 3D printers position drops of batter, chocolate or sugar in a 3D space. Basically, materials that can be dried, baked or boiled after the “printing” can be used. However, “It’s not the ‘replicator’ from ‘Star Trek,’” says Lynette Kucsma, the CMO and co-founder of Barcelona-based Natural Machines, which makes a printer called the Foodini. “You don’t say, ‘I want salad,’ and it materializes in front of you.”

DIGI SWEETS | From left: ChefJet candy, CocoJet chocolate and XYZ Printing butter cookie. F. Martin Ramin/The Wall Street Journal, Styling by Anne Cardenas

But before you log on to the internet and start searching for a countertop version to impress your kids with Jetson-style pancakes, be forewarned--these machines are still priced at a new technology rate. Meaning, about $1000 per pancake created.

But how do they taste? Well, the Wall Street Journal sent a reporter out to taste-test some 3D goodies, and…spoiler alert…went back for seconds. You can watch a review here:

You can read more about 3D printers at:

http://www.wsj.com/articles/taste-testing-3-d-printed-food-1420822231?mod=WSJ_hp_LEFTTopStories

http://www.forbes.com/sites/delta/2014/06/12/will-a-3d-food-printer-be-your-next-cool-kitchen-tool/

http://3dprintingindustry.com/2014/08/25/3d-systems-treats-renowned-chef-3d-printed-absinthe-treat-50-course-modernist-meal/