The “stall” is widely known among serious barbecuers. Well into cooking, the temperature of uncovered [...]
Cook salmon to perfection is simpler than you might think
Chris Young answers a reader’s question and discusses blowtorch types and technique.
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.
See the Leidenfrost effect from a different angle in our latest high-speed video!
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.
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.
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.
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.