August 30, 2012

The Chemistry of the Barbecue “Stall”

The “stall” is widely known among serious barbecuers. Well into cooking, the temperature of uncovered meat stops rising and may even fall slightly before it climbs again. Most barbecue experts say this stall occurs when connective tissue in the meat softens and fat starts to render, which does occur, but it doesn’t cause the stall. […]

November 23, 2011

Thankgsiving Turkey: An Interactive Inside View

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July 22, 2011

Cooking Sous Vide–in the Kitchen Sink

Cook salmon to perfection is simpler than you might think

February 18, 2011

Torch Tastes

Chris Young answers a reader's question and discusses blowtorch types and technique.

February 7, 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 11, 2011

The Leidenfrost Effect

See the Leidenfrost effect from a different angle in our latest high-speed video!

January 4, 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 27, 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 20, 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 13, 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.

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