About Modernist Cuisine

October 16, 2012

Sous Vide Run Down on MDRN KTCHN

In the second installation of MDRN KTCHN on CHOW.com, our Director of Applied Research, Scott Heimendinger, focuses on sous vide cooking. Watch the video above to see Scott demonstrate the process and explain the science behind this technique. Want to try it out yourself? We have many sous vide recipes in Modernist Cuisine as well […]

October 5, 2012

More Modernist Cuisine Videos from Chow.com

We’re proud to announce the brand-new CHOW.com video series, MDRN KTCHN, starring our very own Scott Heimendinger! Every Sunday, Scott will demonstrate a recipe or technique from Modernist Cuisine or Modernist Cuisine at Home. In the coming weeks, MDRN KTCHN will show you how to make perfectly melted nacho cheese, walk you through sous vide […]

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. […]

August 6, 2012

MC Co-Author and Head Chef Maxime Bilet is Leaving The Cooking Lab

BY MAX and NATHAN Dear friends and fans of Modernist Cuisine, It has been a long and amazingly fruitful 4 1/2 years here at The Cooking Lab. You’ll soon be seeing the release of our most recent project with Nathan, Modernist Cuisine at Home. I’m thrilled to share this new transmission of modern cooking with […]

July 26, 2012

Looking Back at the Modernist Cuisine Feast

Amazing! That’s all I can keep repeating to myself after witnessing the result of our collaboration with Tom Douglas’s team and some very generous friends on June 21, 2012. There were 40 guests, 30 courses, four brilliant guest chefs, and a team of 20 cooks, servers, and presenters. As a result, we raised more than $27,000 to be distributed among […]

June 7, 2012

Vote for MCAH Prints!

We’ve taken the photos, tested the recipes, written the text, and shipped our files off to the printer. But there’s one element of Modernist Cuisine at Home we can’t do without you: we need your help selecting images for the four 8 x 10 prints we will be including with MCAH! To vote, post one […]

May 29, 2012

Introducing Modernist Cuisine at Home

When it comes to cooking techniques, the classics are well covered. But the latest and greatest techniques, developed by the most innovative chefs in the world, were largely undocumented until we and Chris Young, along with the rest of our team, published Modernist Cuisine: The Art and Science of Cooking in 2011. At six volumes […]

May 21, 2012

The Kitchen as Laboratory

The late Oxford physicist Nicholas Kurti is best known for conducting cooling experiments that came within a millionth of a degree of absolute zero (-459 °F / -273 °C), the temperature at which the motions within atoms cease. A less-celebrated endeavor–but one of equal achievement in our minds–is the collection of essays on the science […]

May 18, 2012

Glow-in-the-Dark Gummies

When Wired magazine asked us if it would be possible to tweak our Olive Oil Gummy Worm recipe so that the finished product would glow in the dark, we knew we had to try. Research chef Johnny Zhu whipped up a batch that week, and when they were set, we all stood around nervously dimming […]

April 12, 2012

Nathan’s Decision to Leave Microsoft

Nathan Myhrvold left his postdoc research with Stephen Hawking to write software and become Microsoft’s first chief technology officer. So after 14 years on the job, what could possibly pull him away from that? Nathan tells Big Think, “It is always an issue when you’re good at something to say, do I keep getting better […]

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