Author: Scott

May 6, 2013

Science helps craft the perfect mac and cheese

BY SCOTT HEIMENDINGER Associated Press Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn’t it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables? But if you have ever tried melting high-quality […]

April 29, 2013

Mastering creamy pureed potatoes, no fat required

By SCOTT HEIMENDINGER Associated Press When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling — not to mention a perfect vehicle for gravy. But how to get them perfectly smooth and creamy? Too often ridding mashed potatoes of those pesky lumps forces you to overwork the spuds into […]

January 2, 2013

Top Chef Seattle Visits Modernist Cuisine

When we found out that Top Chef would be filming season 10 in Seattle, we couldn’t let them leave town without stopping by the Modernist Cuisine lab. About midway through the season, we hosted Padma Lakshmi and the remaining contestants for a 22-course tasting to give them firsthand experience of some of the iconic dishes […]

December 11, 2012

The Microbiology of Raw Cookie Dough

In May 2009, an outbreak of foodborne illness sickened at least 80 people across 30 states; it put 35 people in the hospital. The source of that outbreak was raw, store-bought cookie dough. To better understand the risk of getting sick from undercooked foods, it’s important to know a little about the mechanics of foodborne […]

November 5, 2012

Pizza Trial and Error

When I set my sights on a topic, I tend to get a little obsessed. This summer, that topic was pizza, and my obsession was in full force. My interest in homemade pizza started with a chapter of the book The Kitchen as Laboratory in which culinary inventor Thomas M. Tongue, Jr. describes a method […]

September 7, 2012

Win a Dorm Room Dinner Party

Update: Due to popular demand, we’ve extended the entry deadline to October 26th! Dorm-room living has never been synonymous with delicious, home-cooked food. When it comes to cooking in a dorm, it may be hard to imagine producing much more than a cup of ramen noodles and a toaster pastry. But armed with Modernist Cuisine […]

March 1, 2012

Scott Visits Ireland, Talks Modernist Cuisine, Centrifuges Everything in Sight

Centrifuged foods, from top-left: cauliflower, Galia melon, white onion, lettuce, celery, cucumber, pea, leek, broccoli, grapefruit, apple, carrot, plum, strawberry, tomato, blueberry, beet, eggplant, kidney bean, potato. I recently had the pleasure of visiting Ireland for the first time to participate in EDIBLE, an exhibition on food, art, and science held at the Science Gallery […]

February 23, 2012

Jimmy Kimmel, Cryofrying, and How to Make a Laser Omelet

Last night Nathan was a guest on “Jimmy Kimmel Live!,” along with actress Jessica Alba and Congressman Barney Frank. Jimmy was very excited to meet and cook with Nathan—he’s quite the food enthusiast—in fact, he already owns a set of Modernist Cuisine and has been cooking sous vide at home for some time. The Modernist […]

December 21, 2011

Scott from Seattle Food Geek Is Joining the MC Team!

We welcome a famous foodie as the newest member of The Cooking Lab.

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