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!
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 […]
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 […]
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 […]
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 […]
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 youll have to wait a few minutes. You want to […]
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, its important to know a little about the mechanics of foodborne […]
The last chapter in Modernist Cuisine at Home is devoted entirely to custards and pies, and is comprised of 55 recipes, including more than 40 variations. Here are some of our best tips for turning out delectable desserts every time this holiday seasons. Follow our advice to not only save but enhance your sweet creations. […]
Today, Rachael Ray invited Modernist Cuisine at Home author Nathan Myhrvold on her show. Using only olive oil, a little salt, and a microwave, Nathan taught Rachael how to make puffed chickpeas and kale chips. Watch the video above for the complete demonstration. To get the recipes, visit the page on RachaelRayShow.com. And for more […]
Are you looking for a new set of pans this holiday season? Scott Heimendinger, our Director of Applied Research, explains the science behind heat diffusion in stove-top cooking on MDRN KTCHN on CHOW.com. The end result: Thickness is more important than material, no matter how shiny and expensive those copper pans may be. He also […]