Modernist Cuisine takes three of the top honors at the awards gala of the Intl. Assoc. of Culinary Professionals
Centrifuged foods, from top-left: cauliflower, Galia melon, white onion, lettuce, celery, cucumber, pea, leek, broccoli, […]
Rob Mifsud, who has reviewed MC, interviewed Nathan Myhrvold, and even went toe-to-toe with naysaying […]
Who knew lasers were such useful cooking tools?
The world’s food press has one word to say about Nathan’s and Max’s presentation: Wow.
Our research kitchen is featured in this series on H2.
The New York Times food writer throws a dinner party at home with recipes from MC, and tips from Nathan.
Ole Troelsø asks: must great food be delicious?
British design magazine Wallpaper has listed Modernist Cuisine as one of five life-enhancing products of […]