Vacuum-Concentrating, Part 1
October 25, 2011
MC coauthor Chris Young explains why low pressure is the key to flavorful reductions.
MC coauthor Chris Young explains why low pressure is the key to flavorful reductions.
Check out the new video, slideshow, and review at thegatesnotes.com.
Tickets are only $5 for this public lecture on the evening of December 5.
A tribute to Charlie Trotter draws Myhvold, Dufresne, Bourdain, Lagasse, and other culinary luminaries to Miami in February.
The latest edition to our growing library of free recipes includes a handy reference table on using hydrocolloids to keep emulsions (oil-water mixtures) from separating.
Explore some of the treasures you can find at your local Indian grocery.
At this special event on Nov. 16, you can meet Modernist Cuisine author Nathan Myhrvold at the James Beard House in New York City.
Spectrum’s editor-in-chief Susan Hassler discussed microwaves, lab dinners, and other topics with Nathan.
Baking soda and a pressure cooker are the secrets to this remarkable recipe.
On Oct. 15, Chris will give a talk at the Chicago Museum of Contemporary Art on how food shapes our cities, our culture, and our bodies.