Since liquid nitrogen knocked on the door of gastronomy in the 90s (how time flies!!) what seemed impossible has become a common resource: Nitro ice cream shops, cocktail bars, restaurants, specialized catering establishments and even bars use nitrogen as another technique. In this new panorama, there are very useful ingredients to develop certain techniques in nitrogen: air, foams, cryo cooking, etc. Here we present the most useful ingredients for this type of preparation.