How it works

February 19, 2013

How Whipping Siphons Work

Whipping siphons are useful for making so much more than whipped cream. We use ours all the time for making fresh soda, speeding up marinating, infusing fruit, or topping a dish with foam or flavor or textural contrast. Whether you’re carbonating, infusing, or foaming, there are a few basics you should know. The siphon requires […]

February 5, 2013

How Pressure Cookers Work

Pressure cookers are fantastic tools. They develop the characteristic flavors and textures of foods so quickly that what is conventionally a long, labor-intensive process becomes one hardly more time-consuming than a casual sauté. Risotto takes six minutes instead of 25. An intense chicken stock takes only 90 minutes. You can even pressure-cook food in canning […]

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 […]

September 28, 2012

How to Carbonate Fruit!

Whipping siphons are for more than, well, whipping! In Modernist Cuisine at Home, we use them for infusing flavor, aeration, pickling, and more. In this video from, Scott demonstrates one of our favorite uses: carbonating fruit! For more on this technique, check out the Carbonated Cranberry recipe in our recipe library!

July 31, 2012 Visits The Cooking Lab

As you may recall, we first met up with the guys from Myth Busters’s 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 […]

February 8, 2012

Maxime Demonstrates Hyperdecantation

A sure-fire way to make your wine snob friends blanch with horror.

February 3, 2012

New Recipe in the Library: Cheese Puffs

A weekend sports snack so tasty, it may not make it from the kitchen to the couch.

December 6, 2011

The Harvard Lecture

Nathan recently gave an invited lecture at Harvard University as part of the school's Science & Cooking series. Watch the entire presentation, complete with Nathan dipping his hand into liquid nitrogen, here.

December 5, 2011

The Ultimate Burger

How amazing can a cheeseburger be? Watch our new video to find out.

November 23, 2011

Thankgsiving Turkey: An Interactive Inside View

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