Blog - Page 16 of 33 - Modernist Cuisine

Coffee Without Compromises

March 12, 2012

You don’t have to be a professional barista to get world-class coffee–but even pros can learn from the masters

Explore MC at the Exploratorium!

March 7, 2012

Join MC coauthor Maxime Bilet and our very own Scott Heimendinger of Seattle Food Geek as they team up with San Francisco’s Exploratorium and Jeff Potter, author of Cooking for Geeks. As part of the ongoing series Exploratorium After Dark, the three foodies will explore Modernist techniques from centrifuging to sous vide cooking. Exploratorium chefs […]

Scott Visits Ireland, Talks Modernist Cuisine, Centrifuges Everything in Sight

March 1, 2012

Centrifuged foods, from top-left: cauliflower, Galia melon, white onion, lettuce, celery, cucumber, pea, leek, broccoli, grapefruit, apple, carrot, plum, strawberry, tomato, blueberry, beet, eggplant, kidney bean, potato. I recently had the pleasure of visiting Ireland for the first time to participate in EDIBLE, an exhibition on food, art, and science held at the Science Gallery […]

Bringing Back the Pressure Cooker

February 29, 2012

Mifsud writes, I followed a few of Myhrvold’s other suggestions and soon discovered that pressure cookers make superior, stir-free risotto, cooked through, but with a pleasant hint of resistance, after just five-and-a-half minutes at pressure. Rob Mifsud, who has reviewed MC, interviewed Nathan Myhrvold, and even went toe-to-toe with nay saying critics of Modernist cooking, […]

Jimmy Kimmel, Cryofrying, and How to Make a Laser Omelet

February 23, 2012

Last night Nathan was a guest on “Jimmy Kimmel Live!,” along with actress Jessica Alba and Congressman Barney Frank. Jimmy was very excited to meet and cook with Nathan — he’s quite the food enthusiast — in fact, he already owns a set of Modernist Cuisine and has been cooking sous vide at home for […]

Nathan on Jimmy Kimmel Live! Tomorrow

February 21, 2012

Who knew lasers were such useful cooking tools?

Maxime Demonstrates Hyperdecantation

February 8, 2012

A sure-fire way to make your wine snob friends blanch with horror.

Tune in to Bizarre Foods Tonight!

February 6, 2012

Andrew Zimmern has a blast at The Cooking Lab.

New Recipe in the Library: Cheese Puffs

February 3, 2012

A weekend sports snack so tasty, it may not make it from the kitchen to the couch.

The News from Madrid

January 27, 2012

The world’s food press has one word to say about Nathan’s and Max’s presentation: Wow.