Why food goes from almost done to overdone so quickly on the grill
BY W. WAYT GIBBS Associated Press Ever tried toasting hamburger buns on a grill? It [...]
Modernist Mother’s Day
Mothers are important. Mothers are many people’s gateway to food and cooking. On the Modernist [...]
Science helps craft the perfect mac and cheese
BY SCOTT HEIMENDINGER Associated Press Imagine your favorite cheese: perhaps an aged, sharp cheddar, or [...]
Mastering creamy pureed potatoes, no fat required
By SCOTT HEIMENDINGER Associated Press When made just right, mashed potatoes are the ultimate comfort [...]
A shocking (and hot!) tip for preserving produce
By W. WAYT GIBBS Associated Press Nothing is more frustrating than finding the perfect cucumber [...]
Five Additional Uses for Your Baking Steel
In our quest to create the perfect baking steel for mimicking the results obtained by a [...]
Build the Perfect Pizza in 12 Steps
You can build a great pizza if you master three crucial elements: making the dough, [...]
Introducing the Modernist Cuisine Special Edition Baking Steel
We love Neapolitan-style pizza. With its bubbly crust cooked to perfection, it is held to [...]
Six Steps for Deep-Frying Without a Deep Fryer
We’re big fans of deep-frying as a finishing technique after cooking sous vide. You don’t [...]