Move over milk and cookies, we’ll be leaving our Popping Buckeyes and Eggnog Foam Cocktails out for Santa this year. If, that is, we don’t devour them ourselves! We give our buckeyes a kick with pastry rocks (similar to Pop Rocks candy) and literally whip up some infused cream and eggs to top off tea […]
We welcome a famous foodie as the newest member of The Cooking Lab.
The second in our three-part series reveals how Maxime and the research cooks choreograph the ultimate dinner party.
The coauthor of Modernist Cuisine makes Forbes’s prestigious list of young superstars in food and wine.
The MC team shares some of the things they have added to their wish lists this year.
This parametric recipe from the pages of Modernist Cuisine offers several great recipes for risottos based on a variety of grains and vegetables.
The prestigious science magazine calls Modernist Cuisine “the ultimate reference book for all chefs and aspiring cooks.”
Two different sets of stunning photos from Modernist Cuisine are now available for purchase as high-quality prints.
In this video, Nathan talks with journalist Jacob Weisberg about the joy and skill involved in cooking.
We’ve been inspired by classic Jewish cooking to serve sous vide beef short ribs with a Manischewitz jus and wasabi whipped cream. You can find the recipe, along with a video and tips, in the recipe library. Check out the intro by Scott Heimendinger from Seattle Food Geek who consulted with us on this creation!