Modernist ingredients

December 11, 2014

Gift Guide 2014: White Christmas Edition

It’s that time of year: gift-guide season has arrived and there’s no shortage of ideas for cooks—we all love indispensable kitchen tools, after all. In previous years, our gift guides encompassed our favorite equipment and tools, including suggestions for photographers. This year, however, we decided to take some of our favorite seasonal songs literally. We’re […]

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 17, 2013

Gift Guide 2013: Gifts for Modernist Cooks

Whether you’re purchasing one of our books for a loved one or buying gifts for someone who has already added one of our volumes to their personal library, this year we devoted our gift guide to items that pair perfectly with Modernist Cuisine and Modernist Cuisine at Home. From stocking stuffers to larger gear, we […]

October 31, 2013

Revisiting a Halloween favorite: Glowing gummy worms

By: W. WAYT GIBBS When I was 10 years old, I took a bet from a fellow sixth grader and, in front of the whole class, choked down a panfried earthworm. Of all the weird foods I’ve eaten—and there have been quite a few—that was by far the creepiest. With a little advance planning, you […]

June 7, 2013

Seven Salad Tips

With warm weather comes an abundance of produce. Salads are a classic way to create a mélange of flavors and textures by using the best produce of the season. But often times, produce can become soggy, wilted, or just plain boring. Here are some of our favorite tips to brighten up your salads during this […]

May 6, 2013

Science helps craft the perfect mac and cheese

BY SCOTT HEIMENDINGER Associated Press Imagine your favorite cheese: perhaps an aged, sharp cheddar, or maybe a blue Gorgonzola or a gentle Monterey Jack. Wouldn’t it be wonderful to use those really good cheeses you love on nachos or as a sauce on macaroni or steamed vegetables? But if you have ever tried melting high-quality […]

April 29, 2013

Mastering creamy pureed potatoes, no fat required

When made just right, mashed potatoes are the ultimate comfort food: smooth, creamy, warm and filling — not to mention a perfect vehicle for gravy. But how to get them perfectly smooth and creamy? Too often ridding mashed potatoes of those pesky lumps forces you to overwork the spuds into a gummy, grainy mess. Or […]

March 1, 2013

What Is Xanthan Gum?

Some people are suspicious of ingredients with unfamiliar names, such as xanthan gum. We are frequently asked, “Aren’t your dishes chock-full of chemicals?” Well, yes, but all foods are, including the most natural and organic ones. But nearly all of those chemicals are derived from natural ingredients or processes that have been used for decades. […]

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 20, 2012

Your 2013 New Year’s Resolution: Try Modernist Cooking

Ready to take on Modernist cooking? Maybe you received Modernist Cuisine or Modernist Cuisine at Home as a holiday gift, or perhaps you’re just curious about what this whole Modernist cooking movement is. We understand that it can be intimidating either way. That’s why we’re here to help. Join us over the next three months […]

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