Over the weekend we had a Super Bowl party. There were multiple people and a TV larger than 55 inches -- that's apparently actually illegal. But being the non-sporting people that we are, the entertainment during the second half was some experiments with molecular gastronomy.
I've been told it isn't hip to call it that. But whatever. We made a peanut butter "dirt" using Tapioca Maltodextrin and two kinds of "caviar" via droppers. These are both very simple first steps with this type of "cooking". An easy (although expensive if you start doing lots of it) source for the chemicals is willpowder.net. The other thing you are likely to need is a very accurate scale -- one that can weigh in tenths of a gram.
anne posted some pictures. Here's an especially nice looking one of the coffee caviar.