Why Cook Sous Vide?

January 15, 2013

Cooking sous vide is easier than its fancy name might suggest. You simply seal the ingredients in a plastic bag (you can also use a canning jar) and place them in a water bath, a combi oven, or any other cooker that can set and hold a target temperature to within a degree or two. […]

How to Calibrate Your Kitchen

January 7, 2013

We’ve heard of chefs who claim that they can tell temperature by pressing a thermometer to their lips. Setting aside the problem that this technique could lead to a trip to the emergency room, the approach seems highly vulnerable to human error. Leaving temperature control to intuition is a recipe for disaster: dry and rubbery […]

Top Chef Seattle Visits Modernist Cuisine

January 2, 2013

When we found out that Top Chef would be filming season 10 in Seattle, we couldn’t let them leave town without stopping by the Modernist Cuisine lab. About midway through the season, we hosted Padma Lakshmi and the remaining contestants for a 22-course tasting to give them firsthand experience of some of the iconic dishes […]

Take the Plunge into 2013 with Modernist Cuisine!

January 1, 2013

Welcome to 2013! We hope you already decided to make “try Modernist cooking” your New Year’s resolution. We’ll be back later this week with tips on how to calibrate your thermometer (a key to Modernist-cooking success), but until then, browse through our Recipe Library and get ready to take the plunge!

What Exactly Is Modernist Cuisine?

December 28, 2012

As Nathan is fond of saying, Modernist cuisine doesn’t bring science into the kitchen; science has always been in the kitchen. Modernist cuisine takes the ignorance out of the kitchen. Watch the video above to see the latest episode of MDRN KTCHN, in which our Director of Applied Research, Scott Heimendinger, explains the ins and […]

Your 2013 New Year’s Resolution: Try Modernist Cooking

December 20, 2012

Ready to take on Modernist cooking? Maybe you received Modernist Cuisine or Modernist Cuisine at Home as a holiday gift, or perhaps you’re just curious about what this whole Modernist cooking movement is. We understand that it can be intimidating either way. That’s why we’re here to help. Join us over the next three months […]

Gift Ideas from the Modernist Cuisine Team

December 19, 2012

What do real chefs (and the writers, editors, and scientists who work with them) put on their holiday wish lists? Here are some items that the team behind Modernist Cuisine at Home either want, have been given, or have given for the holidays. We hope you find some inspiration here for your own shopping. Nathan […]

2012 Cookbook Lists; Scott Makes the Forbes “30 Under 30”

December 18, 2012

As we approach the end of the year, The Cooking Lab team has been thrilled to see that many publications have included Modernist Cuisine at Home in their “Best of 2012” lists and holiday gift guides. There are far too many to include here, but here are some notables: Amazon.com: Modernist Cuisine at Home is […]

The Physics of Coffee & Cream

December 12, 2012

Every Seattleite has been in this situation: On a cold, rainy December morning, you get your coffee to go from Vivace, Stumptown, or Starbucks, and then watch out the window for your bus. The bus, you know, might be a minute or two late, and you’ll have to wait a few minutes. You want to […]

The Microbiology of Raw Cookie Dough

December 11, 2012

In May 2009, an outbreak of foodborne illness sickened at least 80 people across 30 states; it put 35 people in the hospital. The source of that outbreak was raw, store-bought cookie dough. To better understand the risk of getting sick from undercooked foods, it’s important to know a little about the mechanics of foodborne […]