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, […]
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 […]
Who knew lasers were such useful cooking tools?
A sure-fire way to make your wine snob friends blanch with horror.
Andrew Zimmern has a blast at The Cooking Lab.
A weekend sports snack so tasty, it may not make it from the kitchen to the couch.
The world’s food press has one word to say about Nathan’s and Max’s presentation: Wow.
Our research kitchen is featured in this series on H2.