About Modernist Cuisine

November 13, 2013

Introducing the Modernist Cuisine at Home eBook edition!

We are thrilled to announce the eBook edition of Modernist Cuisine at Home, available now for $79.99! Powered by the Inkling platform, the digital version includes all the content from the print edition plus exclusive features and new content, making it a perfect companion to the print version. For the full list of features, see […]

November 26, 2012

Top 5 Modernist Cuisine at Home Tools

Maybe you gave someone Modernist Cuisine at Home, or perhaps you have it yourself. Now you want to know what to give with it, or what else to put on your own wish list. These are our top five suggestions. Digital Scale: We are very keen on precision. A digital scale allows chefs to accurately […]

November 21, 2012

Google Talks with Nathan Myhrvold

Have you ever wondered, pound for pound, which costs more, Modernist Cuisine at Home or Parmesan cheese? Nathan does the math in the Google Talks video above, and, as it turns out, our new book is a steal. Nathan also discusses printing quality, why you shouldn’t dismiss blowtorches, how he found inspiration on eGullet, and […]

November 5, 2012

Pizza Trial and Error

When I set my sights on a topic, I tend to get a little obsessed. This summer, that topic was pizza, and my obsession was in full force. My interest in homemade pizza started with a chapter of the book The Kitchen as Laboratory in which culinary inventor Thomas M. Tongue, Jr. describes a method […]

November 2, 2012

Watch Nathan’s Modernist Cuisine Story on NOVA scienceNOW

Last night, NOVA scienceNOW aired “Can I Eat That?,” a show on the science of food and cooking, which profiled Nathan Myhrvold in the final segment. Host David Pogue narrates a behind-the-scenes look at Nathan’s inspiration for creating Modernist Cuisine and Modernist Cuisine at Home. For those of you interested in seeing The Cooking Lab’s […]

October 31, 2012

Get Gourmet Pizza in Your Home Oven

Have you ever waited six hours for pizza dough to rise, only to have the pizza burn in the oven while the crust remains stubbornly uncooked? This week on MDRN KTCHN, Scott Heimendinger, our Director of Applied Research, and CHOW.com bring you tips for saving time and circumventing just such disasters. Scott explains one of […]

October 25, 2012

Modernist Treats Are a Fun Trick!

A few Modernist tricks can heighten any Halloween treat. In the video above, Modernist Cuisine at Home coauthor Maxime Bilet demonstrates one of our favorite chocolate-related techniques for CHOW.com: adding Pop Rocks. Pop Rocks, or, generically, pastry rocks, add crisp and crunch to your favorite chocolate. You can buy pastry rocks on Chef Rubber or […]

October 24, 2012

What to Expect from Modernist Cuisine at Home and the Modernist Cuisine Team

It has been an exciting two weeks since the debut of Modernist Cuisine at Home. We have been happily overwhelmed with the photos and first reactions that readers have shared on eGullet, Twitter, Facebook, and our own site. Whether you are a proud new owner of the book or interested in learning more about it, […]

October 22, 2012

The Amazing Pressure Cooker

In the third installment of MDRN KTCHN, our very own Scott Heimendinger and CHOW.com team up to bring you a video all about pressure cooking. Discover how it works, when it was invented, and how baking soda caramelizes root vegetables in 20 minutes. Now that you can’t wait to dust off your pressure cooker, get […]

October 18, 2012

Watch Nathan’s New York Times Talk

In case you couldn’t make it in person or stream it live last Saturday, here’s your chance to watch Nathan’s New York Times Talk with Jeff Gordinier. In the video above, Nathan tells Jeff about his favorite way to decant wine, when a chef’s own two hands are the best kitchen tools, how syringes are […]

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