Torch Tastes
Chris Young answers a reader’s question and discusses blowtorch types and technique.
Archive: Experiment
July 22nd, 2011
February 18th, 2011
February 7th, 2011
Doneness and Article in Men’s Health
Co-author Chris Young discusses the concept of doneness and a recent Men’s Health article in which he explains how to craft a perfectly made steak at home.
January 11th, 2011
The Leidenfrost Effect
See the Leidenfrost effect from a different angle in our latest high-speed video!
January 4th, 2011
Inside The Lab with the Modernist Cuisine Kitchen Team: Trials and Variables
In the third and final post of the Inside the Lab series, I explain how one of the most tedious aspects of our job turned out to be among the most useful.
December 27th, 2010
Inside The Lab with the Modernist Cuisine Kitchen Team: Food Styling
In this second installment of the Inside the Lab series, I will shed some light on how we captured the high-quality, amazingly vivid photographs found in the book.
December 20th, 2010
Inside The Lab with the Modernist Cuisine Kitchen Team
The first of the three-part article series, “Inside the Lab with the Modernist Cuisine Kitchen Team” describes the process by which we developed the recipes for the book.
December 13th, 2010
Modernist Cuisine’s Printing Process & Quality
From the very beginning of this project, Modernist Cuisine was to be of the highest possible quality. From the depth of the information and accuracy of the data, to the resolution of the images and the durability of the paper, the Modernist Cuisine team went to great lengths to ensure that the finished product would be of the highest quality. Here are a few examples of what went into the process.
November 19th, 2010
Modernist Eye Candy: From High-Speed to Eye-Speed
Another high-speed, high-definition video shot by the Modernist Cuisine team during the creation of the book. What fast-paced, food-related action or activity would you like to see slowed down to naked-eye speed? Leave a comment and let the team know!
November 5th, 2010
A Chip Off The Old...Watermelon?
Think only witches and alchemists can turn a watermelon into a potato? Think again! In this post, Max and Johnny demonstrate how a watermelon can be infused with starch and deep-fried into an unlikely new kind of chip.
Recent Posts
- Scott and the Pacific Science Center
- My First Memphis in May
- New Recipe in the Library: Chorizo French Toast
- JBFA Photos
- MC Just Won the James Beard Award!
- We’re Hiring a PR Manager
- Food + Science + Creation
- Max Gets TESTED at the Exploratorium
- Nathan’s Decision to Leave Microsoft
- New Recipe: Liquid Center Egg
- Breaking News: We Won at IACP
- Spotlight: Aaron Verzosa
- We’re Nominated for a James Beard Award!
- Brand-New Recipe: Brassicas
- Coffee Without Compromises
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