Whipping Siphon

April 1, 2013

5 Tips for Culinary Deception

What better time to trot out our favorite deceptive culinary tricks than April Fool’s Day? We devoted a section of Modernist Cuisine to trompe l’oeil because it is particularly suited to the Modernist movement. Though it has a long history, dating back to dishes such as mock turtle soup in the 19th century, culinary deception […]

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 14, 2013

Three Desserts You Can Make with a Whipping Siphon

Whipping siphons are easy and fun to use. This Valentine’s Day, try wowing your special someone with a Modernist dessert created with nitrous oxide or carbon dioxide. Use our suggestions below for tasty ideas beyond the realm of whipped cream. Lemon Curd: Try using a whipping siphon instead of a pastry bag for piping your […]

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 chow.com, Scott demonstrates one of our favorite uses: carbonating fruit! For more on this technique, check out the Carbonated Cranberry recipe in our recipe library!

December 20, 2010

Inside The Lab with the Modernist Cuisine Kitchen Team

The first of the three-part article series, "Inside the Lab with the Modernist Cuisine Kitchen Team" describes the process by which we developed the recipes for the book.

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