In the third part of this series, we finally delve into what it’s like to both serve and eat 33 courses at a Cooking Lab dinner. Part 1 chronicled the shopping trip to the Farmers’ Market, and part 2 detailed the amount of prep work such a dinner takes. Small Portions Add Up This dinner […]
As we announced last week, Scott Heimendinger, from Seattle Food Geek, will be joining the MC team as our Business Developer… and Modernist Cuisine Evangelist! And yes, that does mean that we have future plans, which may or may not already be in the works (sorry for the secrecy, but we promise that we’ll announce […]
Nathan Myhrvold on coffee at Seattle Town Hall from Modernist Cuisine on Vimeo. When Nathan Myhrvold recently spoke at Seattle’s Town Hall, he made sure to dedicate at least a few minutes of his speech to the topic of coffee. This was for the same reason there’s a whole chapter of MC dedicated to the […]
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.”