Food Safety

November 25, 2014

Leftovers Survival Guide

Let’s cut to the chase: we look forward to Thanksgiving leftovers almost as much as the formal dinner itself. One of the most emblematic leftover preparations is undoubtedly the post-Thanksgiving turkey sandwich. A delicious amalgamation of last night’s meal, this sandwich is the essence of Thanksgiving between two slices of structurally sound bread. When it […]

July 3, 2014

Cooking with Syllables: Carrageenan

What is Carrageenan? History From eggnog and soy milk to infant formulas and toothpaste, carrageenan is found everywhere. The word carrageenan may sound foreign and vaguely exotic, but it’s simply a generic term for a type of sugar extracted from various species of red seaweed. In Modernist cooking, it’s classified as an emulsifier, stabilizer, hydrocolloid […]

December 11, 2012

The Microbiology of Raw Cookie Dough

In May 2009, an outbreak of foodborne illness sickened at least 80 people across 30 states; it put 35 people in the hospital. The source of that outbreak was raw, store-bought cookie dough. To better understand the risk of getting sick from undercooked foods, it’s important to know a little about the mechanics of foodborne […]

July 3, 2012

For a Great Summer Feast, Cook Ahead, and Bring Extra Fat

Summer feasting can be great fun, but it poses a number of challenges for the cook. You may find yourself in an unfamiliar kitchen or even cooking at a park, on the beach, at a campsite in the woods, or in a friend’s backyard. The grill at hand may lack some of the features of […]

November 18, 2011

New Recipe: Garlic Confit

Your pressure cooker can do more than you might imagine. Check out this recipe for tips on using one safely.

October 31, 2011

Is Liquid Nitrogen Safe?

If you're comfortable handling hot frying oil, then you need not fear liquid nitrogen. But, speaking from first-hand experience, be sure to check that the lid is tight on the Dewar before you put it in your car.

June 16, 2011

Thinking About Chemicals in Food

In a video interview, Myrhvold discusses the use of modern ingredients and processing in both traditional and Modernist foods.

March 14, 2011

Yes, You Are Overcooking Your Food

Scientific American publishes a lengthy excerpt from our chapter on Food Safety Rules, as well as a slideshow of images from Modernist Cuisine.

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