Blog

November 19, 2014 Caren

Building a Better Turkey

When it comes to debating the “right” way to prepare a turkey, conversations can get heated. The topic can get downright philosophical with every side ready to evangelize itself on behalf of a particular technique, leaving you to exit the fray with over a dozen methods, each one somehow better than the last. While some […]

October 27, 2014 Caren

Día de los Muertos

This fall, we found ourselves inspired by the sentiment and iconography of Día de los Muertos (Day of the Dead). A two-day holiday, it begins November 1st with All Saints Day, when the spirits of infants and children are honored, and is followed by All Souls Day, honoring adults. Both holidays are a way of […]

October 21, 2014 Caren

Pasta: A Retrospective

Chances are, there’s a food holiday (and maybe even two or three) for every day of the year. While we like to celebrate amazing food regularly at Modernist Cuisine, we couldn’t let National Pasta Month come and go without acknowledging it. As the weather in Bellevue, Washington, turns gray and cold, a plate of Spaghetti […]

October 17, 2014 Caren

An Afternoon with Massimo Bottura

Last week, we had the pleasure of hosting chef Massimo Bottura, of Osteria Francescana, at The Cooking Lab while he was on tour promoting his first book, Never Trust a Skinny Italian Chef. He was joined at the table by a group of exceptionally talented, Italian-influenced chefs from this region: chef Suzette Gresham of Acquerello, […]

July 10, 2014 Modernist Cuisine Team

Cooking for Ferran Adrià: Reflecting on Inspiration and Innovation

There are always stories behind food, whether it’s a quintessentially Modernist dish, spheres and all, or a beloved recipe handed down over generations. Mistakes are made, learned from, and then ideas are refined through trial and error. You can taste the labor, the love, and the inspiration in sublime flavors and intriguing textures. In the […]

July 3, 2014 Daniel

Cooking with Syllables: Carrageenan

What is Carrageenan? History From eggnog and soy milk to infant formulas and toothpaste, carrageenan is found everywhere. The word carrageenan may sound foreign and vaguely exotic, but it’s simply a generic term for a type of sugar extracted from various species of red seaweed. In Modernist cooking, it’s classified as an emulsifier, stabilizer, hydrocolloid […]

June 18, 2014 Nathan

Welcoming Ferran Adrià

Ferran Adrià is one of the most creative and influential chefs alive, but that isn’t the entire story. He’s also a philosopher and an avant-garde provocateur. From 1983 until it closed in 2011, elBulli was a fountain of tremendous creativity and stimulation, and it was often a source of controversy because of its techniques, approaches […]

June 16, 2014 Caren

elBulli 2005-2011 Exclusive Offer

When Modernist Cuisine went to press, Ferran Adrià had just announced that elBulli would be closing its doors by the end of 2011—in light of this news, the culinary world reeled while eagerly awaiting what would come next from Adrià. For anyone who was not able to experience the Catalonian restaurant, elBulli 2005–2011 captures elBulli’s […]

June 13, 2014 Modernist Cuisine Team

50 Courses in 60 Seconds: A Toast to Ferran Adrià

On March 7th the Modernist Cuisine team had the distinct pleasure of welcoming Ferran Adrià to The Cooking Lab. Over the course of five hours, our culinary team constructed and served nine sequencess, 50 courses in all, to honor Adrià and his newest book elBulli 2005-2011. Each sequence was thoughtfully designed to ignite the imagination and speak to the […]

May 16, 2014 Modernist Cuisine Team

The New Face of Modernistcuisine.com

If you’ve logged on to modernistcuisine.com recently, you probably noticed some changes, which include our new bread project and a few personnel additions to the Modernist Cuisine team. We’ve been working hard to improve our website in order to satisfy our main goal: to make it more user-friendly, while providing an experience that truly reflects everything […]

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