Modernist ingredients

November 5, 2012

Pizza Trial and Error

When I set my sights on a topic, I tend to get a little obsessed. This summer, that topic was pizza, and my obsession was in full force. My interest in homemade pizza started with a chapter of the book The Kitchen as Laboratory in which culinary inventor Thomas M. Tongue, Jr. describes a method […]

October 25, 2012

Modernist Treats Are a Fun Trick!

A few Modernist tricks can heighten any Halloween treat. In the video above, Modernist Cuisine at Home coauthor Maxime Bilet demonstrates one of our favorite chocolate-related techniques for CHOW.com: adding Pop Rocks. Pop Rocks, or, generically, pastry rocks, add crisp and crunch to your favorite chocolate. You can buy pastry rocks on Chef Rubber or […]

October 15, 2012

Bloomberg Pursuits

Take a tour through The Cooking Lab with Bloomberg Pursuits, tonight at 9 p.m. (EDT). Nathan Myhrvold will be taking Pursuit’s host Trish Regan through cryofrying steak with liquid nitrogen, making fries with an ultrasonic machine, centrifuging peas to separate them into three layers, and more! Watch the video above for a sneak peek. Tune […]

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 […]

July 26, 2012

Looking Back at the Modernist Cuisine Feast

Amazing! That’s all I can keep repeating to myself after witnessing the result of our collaboration with Tom Douglas’s team and some very generous friends on June 21, 2012. There were 40 guests, 30 courses, four brilliant guest chefs, and a team of 20 cooks, servers, and presenters. As a result, we raised more than $27,000 to be distributed among […]

May 18, 2012

Glow-in-the-Dark Gummies

When Wired magazine asked us if it would be possible to tweak our Olive Oil Gummy Worm recipe so that the finished product would glow in the dark, we knew we had to try. Research chef Johnny Zhu whipped up a batch that week, and when they were set, we all stood around nervously dimming […]

March 1, 2012

Scott Visits Ireland, Talks Modernist Cuisine, Centrifuges Everything in Sight

Centrifuged foods, from top-left: cauliflower, Galia melon, white onion, lettuce, celery, cucumber, pea, leek, broccoli, grapefruit, apple, carrot, plum, strawberry, tomato, blueberry, beet, eggplant, kidney bean, potato. I recently had the pleasure of visiting Ireland for the first time to participate in EDIBLE, an exhibition on food, art, and science held at the Science Gallery […]

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.

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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