October 27th, 2010
Why does popcorn pop? See for yourself at a whopping 6200 frames per second!
October 22nd, 2010
The link between humanity’s development and the evolution of cooking techniques is well-documented and perhaps even obvious. Less apparent, however, is that along the way, many “traditional” chefs and cooks turned up their noses at new and emerging gastronomic tools and techniques of their time.
October 15th, 2010
Some artists can translate what a piece says to them into language that evokes that feeling in the rest of us. Maxime “Max” Bilet is one of those artists. On a recent visit to The Cooking Lab, I asked Max about the role language plays in the creation and enjoyment of his art.
October 11th, 2010
Nathan, Max and I recently had the pleasure of meeting chef René Redzepi from Noma while he was in Seattle promoting his wonderful new book Noma: Time and Place in Nordic Cuisine. I really admire what René set out to accomplish at Noma and I am impressed by his well-deserved success. René’s sincerity and passion are apparent when you talk to him. And—while he is perfectly fluent in English—his modesty and restraint constantly reminded me that he is very much a Dane.
October 7th, 2010
At last month’s International Food Bloggers Convention in Seattle, the Modernist Cuisine team prepared a dish they (rather modestly) described as carrot soup for the kickoff reception. Before heading downtown with the team, I caught Maxime Bilet and Anjana Shanker at The Cooking Lab and asked them to describe the dish they were preparing for the reception.