Welcome to The Cooking Lab, home to Modernist Cuisine. Explore the space where the team does its research, recipe development, photography, and copious amounts of mad science.
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
A state-of-the-art research kitchen and laboratory is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza oven, laser cutter, autoclave, and even a soft serve machine, the lab is a culinary wonderland. Our team of research and development chefs works alongside chemists, physicists, and machinists in the pursuit of new cooking innovations. The lab is also home to Nathan’s innovative photography studio, where he takes photographs for Modernist Cuisine Gallery. The studio houses microscopes, custom-made robotics, and one-of-a-kind camera systems which Myhrvold designs for his photography.
The team has written and produced Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), and Modernist Bread (2017). Work is currently underway on a new multi-volume book titled Modernist Pizza. The Cooking Lab, Modernist Cuisine’s in-house publishing division, publishes all of Modernist Cuisine’s printed books. In addition to publishing, the team also provides consulting, R&D, and invention services to food companies and culinary equipment makers, large and small.
Dr. Nathan Myhrvold, author of The Photography of Modernist Cuisine and co-author of Modernist Cuisine and Modernist Cuisine at Home, has had a passion for cooking and photography since he was a boy. By the age of 13, Myhrvold had already cooked the family Thanksgiving feast and transformed a bathroom into a darkroom.
Francisco Migoya, head chef and co-author of Modernist Bread, grew up in Mexico City where the flavors of his family’s cooking and of his neighborhood encouraged an early love of cuisine. Today, he pushes the boundaries of culinary art, pairing sublime flavors with Modernist techniques to create avant-garde breads, savory dishes, pastries, viennoiseries, and chocolates that look as exquisite as they taste.
That is the single most common question we are asked. When writing Modernist Cuisine: The Art and Science of Cooking, we arrived at the term because it most completely captured the impetus and cultural significance of a revolution underway in the culinary arts. Here we offer ten principles of the Modernist movement.