Behind The Scenes

March 1, 2017

Introducing the Modernist Cuisine Gallery

We’ve always done things a little differently at Modernist Cuisine. We self-publish so that we can make books in our own, and undeniably huge, way. It’s an experiment that has allowed readers to see food as we do—as something that is endlessly fascinating, powerful, and beautiful. Our first book, Modernist Cuisine: The Art and Science, […]

February 24, 2017

We’re Still Baking: Modernist Bread Updates

Modernist Bread has come a long way since our last update in September. In the months since then, we’ve added another 200 pages—the total is now around 2,500 pages—in the process of finalizing chapters. We’re excited to share all that we’ve discovered while working on this book. You can hear a few insights in the […]

September 27, 2016

Modernist Bread preorders begin today!

Last spring we revealed news about the scope and size of our upcoming book, Modernist Bread: The Art and Science. With five full volumes and a kitchen manual, this enormous tome will be almost the exact size (and weight) of Modernist Cuisine: The Art and Science of Cooking. We were thrilled by the tremendous response […]

April 4, 2016

Good Things are on the Rise for Modernist Bread

A title, publication date, plus more. Discover what we’ve been up to over the last year. Over four years ago, the Modernist Cuisine team began to sleep, eat, and breathe bread—with an emphasis on the eating part. Of course we love all food, but one could say that we’ve become enthusiastic carbivores. We still have […]

February 17, 2016

Soup and a Side of General Relativity

As a chef, Nathan’s passion for creating new dishes is twofold—he creates dishes and the dishes they’re served on. When thinking about a new bowl to create for a 2014 dinner, he found inspiration from a source not often associated with food: the general theory of relativity. The vessel, which is designed to hold two […]

January 2, 2013

Top Chef Seattle Visits Modernist Cuisine

When we found out that Top Chef would be filming season 10 in Seattle, we couldn’t let them leave town without stopping by the Modernist Cuisine lab. About midway through the season, we hosted Padma Lakshmi and the remaining contestants for a 22-course tasting to give them firsthand experience of some of the iconic dishes […]

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 equipment, how the cutaway […]

July 31, 2012

Tested.com Visits The Cooking Lab

As you may recall, we first met up with the guys from Myth Busters’s tested.com at our event at The Exploratorium in San Francisco. More recently they came up to The Cooking Lab to grill us (no pun intended) on everything from vacuum-concentrated bourbon to cutaway photos. First up, Max takes Will on a tour […]

January 13, 2012

Behind the Scenes at a Lab Dinner, Part 4

Some of the best chefs and food critics in the world flew thousands of miles to eat a 33-course dinner at The Cooking Lab. Would we pull it off?

December 28, 2011

Behind the Scenes at a Lab Dinner, Part 3

In the third part of this series, we finally delve into what it’s like to both serve and eat 33 courses at a Cooking Lab dinner. Part 1 chronicled the shopping trip to the Farmers’ Market, and part 2 detailed the amount of prep work such a dinner takes. Small Portions Add Up This dinner […]

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