Sources

Molecular Gastronomy is a fun cooking method, but the start-up costs for some of the "chemicals" can be a little daunting.

You can use the google to find a lot of different sources for your different ingredients, but it sure would be nice to find another source, or more importantly a local source (ie. no shipping costs) for some of these items.

My Molecular Pantry

Another interesting twist is that since so many of these recipes come from Europe (where a lot of this style of cooking originated), the recipes use different names for ingredients than us folks in the New World are used to.

So, as I find alternate places to acquire these ingredients, I will update this spot.

Agar Agar

Supposedly this is used a lot in Asian cooking and it is widely available in Asian markets (and comes in multiple "flavors").  Haven't been able to confirm this yet.

Glycerine

Available in stores that sell supplies for brewing beer / making wine at home.

Dextrose

Available in stores that sell supplies for brewing beer / making wine at home, but in those stores it is called "Corn Sugar".  Also known as Glucose (source: http://en.wikipedia.org/wiki/Glucose)

Glucose

See "Dextrose".

Glucose Syrup

In America, we call this "corn syrup" and you can get it at any grocery store. (source: http://en.wikipedia.org/wiki/Corn_syrup)