3D printing has recently become a popular manufacturing process and the goal of the project was to take that process to the kitchen. This was done by utilizing existing knowledge of the culinary process of "spherification", by which a liquid is encapsulated in an edible shell, and combining it with the hydrogel research advancements in tissue engineering to make robust fibers. A co-flow nozzle was constructed and the two fluids needed for spherification were flowed in various configurations to create different fibers. By outlining a stability regime and measuring the outer diameters for both regular and reverse spherification, the optimal method of production and fibers that would be suitable for 3D printing were discovered. The results of the experiments can be used to begin 3D printing edible 2D patterns and eventually 3D structures.