That machine above is known as Le Whaf, birthed jointly from the loins of food scientist David Edwards and culinary designer Marc Bretillot at the Parisian experimental science-art firm Le Laboratoire. That was probably the most pretentious sentence you'll ever read.
The meal-to-be is first boiled, then strained and poured into the ultrasonic Le Whaf device, which excites food particles by ultrasound vibrations, producing a cloud:
Essentially a synthetic fart.
Le Whaf was inspired by the raving success of Le Whif, a food particle dispenser that debuted to uniformly poor reviews, and was discontinued forever with the unused stock sent to Moldova along with the latest shipment of Chicago Bulls 1997 Championship T-shirts.
Though to be fair, it only failed because it was awful. Like an asthma inhaler for obesity, its makers promised a smooth, almost-calorie-free hit of chocolate with each puff. According to the overwhelmingly disgruntled reviews, all it did was weakly ejaculate a small load of irritating chocolate powder that made people cough.