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 […]
Maybe you gave someone Modernist Cuisine at Home, or perhaps you have it yourself. Now you want to know what to give with it, or what else to put on your own wish list. These are our top five suggestions. Digital Scale: We are very keen on precision. A digital scale allows chefs to accurately […]
Have you ever wondered, pound for pound, which costs more, Modernist Cuisine at Home or Parmesan cheese? Nathan does the math in the Google Talks video above, and, as it turns out, our new book is a steal. Nathan also discusses printing quality, why you shouldn’t dismiss blowtorches, how he found inspiration on eGullet, and […]
Stop worrying over your Thanksgiving turkey! Follow our guidelines and you’ll serve up the perfect roasted bird. Place your cursor over the white circles in the photo below to learn everything you need. If the file doesn’t display, you may download the SWF file.
What better time than Thanksgiving to try out recipes from Modernist Cuisine at Home? To get you started, we put together a menu using recipes from our website and new book. And if you’re not hosting a Turkey-Day feast this year, we hope you’ll bring a dish or two to your friend’s or family’s house. […]
Everyone loves the crunch of a tasty puffed snack, but we don’t see many of the homemade variety. In our newest video from MDRN KTCHN on CHOW.com, we bring you an easy recipe for puffed rice snacks using your microwave. Watch the video above as our Director of Applied Research, Scott Heimendinger, demonstrates the method […]
When I set my sights on a topic, I tend to get a little obsessed. This summer, that topic was pizza, and my obsession was in full force. My interest in homemade pizza started with a chapter of the book The Kitchen as Laboratory in which culinary inventor Thomas M. Tongue, Jr. describes a method […]
Last night, NOVA scienceNOW aired “Can I Eat That?,” a show on the science of food and cooking, which profiled Nathan Myhrvold in the final segment. Host David Pogue narrates a behind-the-scenes look at Nathan’s inspiration for creating Modernist Cuisine and Modernist Cuisine at Home. For those of you interested in seeing The Cooking Lab’s […]
Have you ever waited six hours for pizza dough to rise, only to have the pizza burn in the oven while the crust remains stubbornly uncooked? This week on MDRN KTCHN, Scott Heimendinger, our Director of Applied Research, and CHOW.com bring you tips for saving time and circumventing just such disasters. Scott explains one of […]