Gift Guide 2016: Gear up for Bread
December 6, 2016
Modernist Bread preorders begin today!
September 27, 2016
Scott Heimendinger explains the science of emulsions using a holiday staple: gravy. His version uses small amounts of xanthan gum and lecithin to emulsify flavorful jus with fat to create an incredibly rich, completely bird-flavored sauce.
The Best Way to Brine
Molecularly Creamy Mashed Potatoes
Enter your email to stay up-to-date with everything Modernist Cuisine.