Blog - Page 21 of 33 - Modernist Cuisine

The MC Team

November 17, 2011

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 […]

Nathan Myhrvold Will Appear on The Martha Stewart Show, November 17

November 16, 2011

He demonstrates making salmon sous vide and an egg-free, dairy-free gelato.

Chris Gives StarChefs Tips on a Great Thanksgiving Turkey

November 15, 2011

Think of it like a giant Peking Duck.

New Recipe (and It’s Not from the Book): Thanksgiving Stew

November 11, 2011

Put all the evocative flavors of this traditional holiday feast into a single bowl of Modernist goodness.

It’s Time for Top 10 Lists

November 10, 2011

Modernist Cuisine is ranked among the best cookbooks of 2011 by Amazon and Epicurious.

MC Named One of the Season’s Trendiest Gifts!

November 8, 2011

CNBC puts the book on its list of must-haves for her.

Vacuum-Concentrating, Part 2

November 4, 2011

MC coauthor Chris Young wraps up his tutorial on vacuum concentration with a guide to the equipment you’ll need to get started.

The Photography of Modernist Cuisine, Part 4

November 3, 2011

In this last of Ryan Matthew Smith’s four-part series on shooting the images for the book, he presents a slide show of some of his favorites.

Nathan Talks Cookbooks on Eater.com

November 2, 2011

You think you have a lot of cookbooks? You should see Myhrvold’s library.

Is Liquid Nitrogen Safe?

October 31, 2011

If you’re comfortable handling hot frying oil, then you need not fear liquid nitrogen. But, speaking from first-hand experience, be sure to check that the lid is tight on the Dewar before you put it in your car.