September 23, 2015 Caren

Our prints are back. And better than ever.

You asked for more prints and we listened. We’ve partnered with, the leading digital marketplace for fine contemporary art, to curate a new series of photography prints that features some of our most captivating images from our books and The Photography of Modernist Cuisine: The Exhibition. Together, we’ve produced our most stunning works yet— […]

July 14, 2015 Caren

Bastille Day

Although our kitchen is stocked with top-of-the-line equipment that allows us to create fantastic dishes, all in-house, there’s one tool that we don’t have: a 3D food printer. Last year we collaborated with 3D Systems Culinary to create 3D-printed sugar sculptures, shaped like the colorful chimneys atop the Güell Palace, designed by Antoni Gaudí. The […]

July 9, 2015 Nathan

The Incredible Legacy of Juli Soler

Every great restaurant has both a front and a back of the house. Juli Soler personified the front of the house in one of the most influential restaurants in history. In 1983, he was managing an unassuming seaside bar and grill that was part of a miniature golf course when he hired a young chef […]

June 23, 2015 Nathan

Inside the Wonderbag

When we think about innovation in food, we often think about expensive, high-tech gadgets that introduce novel ideas or technologies into our kitchens. The most innovative tools, however, are sometimes the ones that apply traditional techniques in a new way—and they can have the most extraordinary impact on lives. Some of the best ideas are […]

April 16, 2015 Nathan

Remembering Homaro Cantu

We lost an extraordinary voice on Tuesday, one that inspired his guests to think, imagine, savor, and smile. I first connected with chef Homaro Cantu in 2003 through discussions on eGullet forums, although I didn’t realize it at the time. I met a member who used the handle “inventolux”; all I knew about this person […]

March 31, 2015 Caren

Dinosaur Bone Broth

Bone broth is in. Technically it has been for a really, really long time. The resurgence of bone broth inspired us to create a Modernist Cuisine spin on the trend. When people try to describe the Cooking Lab, and the building it’s housed in, you hear a lot of comparisons to a certain fictional chocolate […]

February 12, 2015 Caren

A Confection Dissection: Love and Tonka Beans

Love is a particularly difficult emotion to define. If you ask 10 people what love is and how it makes them feel, you’re likely to get 10 different answers. It’s an abstract concept that wraps up any number of emotions we feel because of another person. We soar and then fall. We gain wisdom and […]

February 10, 2015 Modernist Cuisine Team

Sweet Tips to Melt Their Heart and Your Chocolate

Spending time with your sweetheart is lovely, but the best part of Valentine’s Day is the chocolate. At least, it can be. Working with chocolate can be tricky, so we’ve compiled a few tips (and an easy step-by-step recipe) from head chef Francisco Migoya that will make creating homemade chocolates a little easier—no tempering necessary. […]

January 8, 2015 Modernist Cuisine Team

Keeping it Fresh: Make Your Juice Last Longer

Jack LaLanne was the world’s first fitness superhero, the “godfather of fitness.” He also really loved juice. The Jack LaLanne Juicer turned juicing into a mainstream practice and juicers into common kitchen equipment. Research studies have yet to validate claims that juicing is more beneficial than eating whole fruits and vegetables, with some studies suggesting […]

December 18, 2014 Modernist Cuisine Team

A Gingerbread Tribute to Antoni Gaudí

The idea was simple enough—build a gingerbread house for the holidays. Less than a month later, our house transformed into a gingerbread homage to Spanish Catalan architect Antoni Gaudí and Casa Batlló, his kaleidoscopic masterpiece in Barcelona, Spain. Everything about the structure is edible, from the luster on each chimney and spire to the blanket […]

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