We are beyond thrilled to announce our collaboration with National Geographic on an all-new photography book: Natural Wonders. It goes on sale this October and is available for preorder now. This marks the first time Modernist Cuisine founder Nathan Myhrvold’s landscape photography has been featured in a dedicated volume, bringing his lifelong passion for exploration, […]
Brioche is a bread with an identity crisis. Simultaneously cakey, yeasty, bready, and sweet, brioche offers a unique richness that comes from being laden with butter. In fact, our master recipe uses 50% butter, though brioche can be made with as much as 100% butter for an even more decadent experience. With its enriched dough, […]
Making homemade bread or pizza dough might seem like a daunting task for busy bakers during the workweek, but a few smart strategies can save you time without sacrificing quality. Whether you’re tackling a loaf or prepping for pizza night, here are some practical tips to speed up your bread-making process. With practice, these tips […]
When it comes to bread, the term “brick-like” might not sound appealing at first. Although dense breads get a bad reputation, they offer something that lighter loaves simply can’t: a rich, complex bite that directly showcases the grains inside. These breads aren’t simply dense for the sake of it. Many brick-like breads incorporate rye flour, […]
As we delve deeper into pastry experiments for our next book, we thought it was time to introduce you to an integral member of our team. Meet Lesley Pettigrew, our Pastry Manager, who joined us last spring. As we continue our work on the pastry project, Lesley will be overseeing our culinary team. Her role […]
Pressure caramelization unlocks incredible flavors with just a few simple ingredients. Take our Pressure-Caramelized Carrot Soup, for example. When you combine carrots, butter, a pinch of salt, and baking soda in a pressure cooker, magic happens. The result is a combination of caramelization and the Maillard reaction (what people commonly call “browning”), which produces a rich, […]
Whether you’re a seasoned baker or just starting your journey, deciding on the right bread or pizza dough recipe can feel overwhelming. With so many options to choose from, it’s essential to consider your skill level, available time, and goals for the finished product. If you’re new to bread baking or you want to try […]
Whipping siphons have revolutionized the art of foam-making, bringing efficiency and creativity to kitchens everywhere. But siphons are useful for making so much more than whipped cream. These tools allow chefs to transform fatty or starchy ingredients—even fluid gels—into delicate, stable foams with ease. We use ours all the time—for making fresh soda, greatly speeding […]
Pressure cookers are fantastic tools. They develop the characteristic flavors and textures of foods so quickly that what is conventionally a long, labor-intensive process becomes one hardly more time-consuming than a casual sauté. Risotto takes 7 minutes instead of 25. An intense chicken stock takes 90 minutes instead of 2 or 3 hours. You can […]
While ring-shaped wheat breads have long existed in many parts of the world, the bagel has two main distinctions: it’s traditionally boiled and then baked, and it’s often associated with Jewish culture. Bagels have been around for centuries, their origins tracing back to Poland over 400 years ago. What began as a local specialty in […]