Recipe Demo

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 […]

April 13, 2012

Max Gets TESTED at the Exploratorium

Jamie Hyneman and Adam Savage of Mythbusters sent their friend Will Smith (no, not THAT Will Smith) to Maxime’s presentation at the Exploratorium last week. Watch the interview above, and check tested.com next week, when, insiders say, they’ll put hyperdecantation to the test! Want to learn more about the Striped Mushroom Omelet? Check out our […]

February 8, 2012

Maxime Demonstrates Hyperdecantation

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

January 20, 2012

New Recipe in the Library: Microwaved Tilapia

Mom's awesome fish recipe--but much faster.

December 22, 2011

New Recipes: Buckeyes & Eggnog

Move over milk and cookies, we’ll be leaving our Popping Buckeyes and Eggnog Foam Cocktails out for Santa this year. If, that is, we don’t devour them ourselves! We give our buckeyes a kick with pastry rocks (similar to Pop Rocks candy) and literally whip up some infused cream and eggs to top off tea […]

December 5, 2011

The Ultimate Burger

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

October 28, 2011

A New Recipe and Our Cutest Video Yet: Olive Oil Gummy Worms!

Try making this Modernist Halloween treat.

July 22, 2011

Cooking Sous Vide–in the Kitchen Sink

Cook salmon to perfection is simpler than you might think

March 22, 2011

A Modernist Breakfast on NBC’s Today Show

The Today Show brought Modernist Cuisine to the masses.

November 5, 2010

A Chip Off The Old…Watermelon?

Think only witches and alchemists can turn a watermelon into a potato? Think again! In this post, Max and Johnny demonstrate how a watermelon can be infused with starch and deep-fried into an unlikely new kind of chip.

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