In 1991, I was reading an article about a guy, John Willingham, who had won the World Championship of Barbecuemultiple times, and at multiple championships (like many cult followings, barbecue is claimed by many, so which contest is the definitive World Championship is still up for debate). The most interesting part of the article to […]
Modernist Cuisine is named Cookbook of the Year, and also takes the award for Cooking from a Professional Point of View
Jamie Hyneman and Adam Savage of Mythbusters sent their friend Will Smith (no, not THAT Will Smith) to Maxime’s presentation at the Exploratorium last week. Watch the interview above, and check tested.com next week, when, insiders say, they’ll put hyperdecantation to the test! Want to learn more about the Striped Mushroom Omelet? Check out our […]
Nathan Myhrvold left his postdoc research with Stephen Hawking to write software and become Microsoft’s first chief technology officer. So after 14 years on the job, what could possibly pull him away from that? Nathan tells Big Think, “It is always an issue when you’re good at something to say, do I keep getting better […]
Modernist Cuisine takes three of the top honors at the awards gala of the Intl. Assoc. of Culinary Professionals
We could never do what we do without the support of an incredible team of people. Over the years, numerous chefs, photographers, editors, researchers, and machinists have contributed to our endeavors at The Cooking Lab. They don’t always get the recognition they deserve for all of their hard work, so we’re starting a “Spotlight” series […]
You don’t have to be a professional barista to get world-class coffee–but even pros can learn from the masters
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 […]
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 […]
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, […]