Archives

November 21, 2014

Caramelized Pumpkin Pie

Pumpkin pie is one of the most popular Thanksgiving desserts; therefore we devoted some time to analyzing what makes this pie so easy to identify. It’s typically the spices you taste, not the pumpkin, so we came up with a way to extract the true taste of pumpkin while skipping the spices, at least in the […]

June 26, 2014

The Colonel’s Fried Chicken

Inspired by Colonel Sanders’s ingenuity and passion for succulent poultry, we created The Colonel’s Fried Chicken recipe.

June 9, 2014

Cold-Infused Dashi

Dashi is elegantly simple yet incredibly important to Japanese cuisine. Literally translating to ‘broth’, dashi is full of umami goodness, which makes it both delicious alone and as an indispensable tool for layering and developing flavors in countless Japanese recipes. In fact, the distinct reaction of taste receptors with glutamate was first identified after slurping […]

May 8, 2014

Shrimp and Grits

There is something deeply inviting about a dollop of fresh butter slowly melting on top of a warm bowl of grits. Indeed, magic can be found at the bottom of that bowl. For many of us who were raised in the south, grits are a reminder of home, of nourishing breakfasts that taught us to […]

May 1, 2014

Pressure-Cooked Fresh-Corn Tamales

Tamales are a true comfort food. Warm pillows of ground cornmeal surround both sweet and savory fillings. The dough of these steamed bundles is made from course-ground corn flour called masa harina. Inside, a bounty of different fillings can be found: cheeses, pork, chilies, cinnamon and raisins, and roasted vegetables. The corn husks of tamales […]

April 22, 2014

Coffee Crème Brûlée

The term “custard” spans so many possible ingredients and techniques that it is most useful to think of a custard as simply a particular texture and mouthfeel. Custards have been made for centuries by lightly cooking a blend of eggs and heavy cream, but Modernist chefs have invented myriad ways to make custards. The techniques […]

April 21, 2014

Matzo Ramen

When it came to preparing for Passover, my mother would always buy matzo in bulk, just in case we ran out. After the holiday, my family would attempt to consume the remaining boxes of matzo, only to surrender to fatigue after a few weeks. Those boxes would then be stored in my parent’s pantry and […]

April 19, 2014

Easter Eggs, Two Ways

Good Easter eggs shelter hidden surprises—plastic eggs break open to reveal jelly beans, and chocolate eggs often hide nougat, caramel, fudge, or peanut butter. We embraced this idea, but reimagined the egg’s contents in our own versions of this iconic treat. Our first egg is a tribute to our favorite candy eggs, with a bit […]

April 19, 2014

Lamb, Slow-Baked Onion, and Pistachio Puree

Lamb has a rich tradition of being the focal point of spring meals. Signifying the passing of winter and the renewal of life, lamb was often the first fresh meat available each year, making it a logical springtime choice. Whole lambs were cooked on spits or in earth ovens, bringing together communities for religious and […]

April 19, 2014

Matzo Ice Cream with Manischewitz Caramel

Whimsy is one of my favorite things about Modernist cuisine. When I nostalgically described my childhood seder dinners to our culinary team, two themes emerged: matzo and Manischewitz. Matzo is an incredibly humble yet important food—I like mine sandwiched with a generous portion of haroseth, which my mother made with walnuts, wine, and apples. I […]

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