About

The Cooking Lab

Welcome to The Cooking Lab, home to Modernist Cuisine. Explore the space where the team does its research, recipe development, photography, and copious amounts of mad science.

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Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. The Cooking Lab is home to a state-of-the-art research kitchen and laboratory that is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. Our team of research and development chefs works alongside chemists, physicists, and machinists in the pursuit of new cooking innovations. The team has written and produced Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), Modernist Cuisine at Home eBook Edition (2013) and The Photography of Modernist Cuisine (2013). The Cooking Lab, Modernist Cuisine’s in-house publishing division, publishes all of Modernist Cuisine’s printed books. In addition to publishing, The Cooking Lab also provides consulting, R&D, and invention services to food companies and culinary equipment makers, large and small.

The man behind the curtain

Dr. Nathan Myhrvold, author of The Photography of Modernist Cuisine and co-author of Modernist Cuisine and Modernist Cuisine at Home, has had a passion for cooking and photography since he was a boy. By the age of 13, Myhrvold had already cooked the family Thanksgiving feast and transformed a bathroom into a darkroom.

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