Behind the Scenes at a Lab Dinner, Part 1
December 2, 2011
A peek at what it is like to prepare a 33-course tasting meal at The Cooking Lab for 16 VIP guests (part 1 of 3)
A peek at what it is like to prepare a 33-course tasting meal at The Cooking Lab for 16 VIP guests (part 1 of 3)
Tickets are still available for the event on the evening of December 5.
Check out our technique that takes the humble French fry to a whole new level.
Tune in to the Jan. 4 episode to see Nathan put his BBQ expertise to work as a guest judge.
ModernistCuisine.com welcomes readers of the new French, Spanish, and German editions of the book.
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Try this fizzy treat at your next holiday party.
Your pressure cooker can do more than you might imagine. Check out this recipe for tips on using one safely.
As you may have guessed, The Cooking Lab is a bit different than the restaurant kitchens most chefs work in (even discounting the presence of centrifuges and rotavaps). One thing it does have in common with other professional kitchens around the world, though, is this: it takes a lot of people to make it run […]
He demonstrates making salmon sous vide and an egg-free, dairy-free gelato.