MDRN KTCHN

December 28, 2012

What Exactly Is Modernist Cuisine?

As Nathan is fond of saying, Modernist cuisine doesn’t bring science into the kitchen; science has always been in the kitchen. Modernist cuisine takes the ignorance out of the kitchen. Watch the video above to see the latest episode of MDRN KTCHN, in which our Director of Applied Research, Scott Heimendinger, explains the ins and […]

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 […]

November 27, 2012

Our Guide to Picking the Perfect Pan

Are you looking for a new set of pans this holiday season? Scott Heimendinger, our Director of Applied Research, explains the science behind heat diffusion in stove-top cooking on MDRN KTCHN on CHOW.com. The end result: Thickness is more important than material, no matter how shiny and expensive those copper pans may be. He also […]

November 7, 2012

Puffy Snacks You Can Make at Home!

Everyone loves the crunch of a tasty puffed snack, but we don’t see many of the homemade variety. In our newest video from MDRN KTCHN on CHOW.com, we bring you an easy recipe for puffed rice snacks using your microwave. Watch the video above as our Director of Applied Research, Scott Heimendinger, demonstrates the method […]

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 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 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 8, 2012

Melty Cheese

As Scott notes in the first episode of CHOW.com’s MDRN KTCHN, it’s a cosmic injustice that the best cheeses suck at melting. But there’s a solution! Watch the video to find out the trick to creating cheese that tastes like Gruyère but melts like Velveeta. And because we know that you’ll want to run out […]

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 […]

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