Ferran Adria of El Bulli kicked off the whole molecular cooking trend and now it seems that every third restaurant opening up these days offers foams and jellies. Toronto-based Coleborne Lane is the latest restaurant making waves for its kitchen chemistry.  Claudio Aprile, formerly of Senses, has recently opened this restaurant which serves two elaborate tasting menus. Diners can try rare tuna with crispy nori, ginger marmalade, frozen soy sauce powder and wasabi foam or lobster ceviche on a bed of sliced saffron new potatoes and herbs. Desserts include a frozen lavender and honey parfait served with olive oil cake and mulled figs. He doesn't like the term molecular gastronomy but he has collaborated with University of Guelph food scientists, so call the food what you want, but its has been receiving rave reviews. Colborne Lane, 45 Colborne St., Toronto, Phone: (416) 368-9009.