Blog - Page 29 of 32 - Modernist Cuisine

A Close Look at Eight Pages from the Book

February 21, 2011

This excerpt from three different volumes sparked an illuminating conversation on eGullet.

Torch Tastes

February 18, 2011

Chris Young answers a reader’s question and discusses blowtorch types and technique.

Demand for Modernist Cuisine Will Temporarily Outstrip Supply

February 15, 2011

Distribution delays and unprecedented demand may lead to shortages of Modernist Cuisine both online and in stores.

As the First Books Arrive by Air, We Ponder: Did We Print Enough?

Nathan offers a remarkably candid description of the publishing and printing process.

Doneness and Article in Men’s Health

February 7, 2011

Co-author Chris Young discusses the concept of doneness and a recent Men’s Health article in which he explains how to craft a perfectly made steak at home.

Modernist Cuisine to Enter the Cookbook Hall of Fame at the Gourmand World Cookbook Awards

February 2, 2011

Modernist Cuisine To Enter the Cookbook Hall of Fame at the Gourmand World Cookbook Awards.

Review: Ideas in Food

February 1, 2011

Nathan reviews Ideas in Food, by Aki Kamozawa and H. Alexander Talbot.

Food Religion

January 21, 2011

The ideologies, prejudices, semantics, and misnomers of food and the myth of simplicity.

The Leidenfrost Effect

January 11, 2011

See the Leidenfrost effect from a different angle in our latest high-speed video!

Inside The Lab with the Modernist Cuisine Kitchen Team: Trials and Variables

January 4, 2011

In the third and final post of the Inside the Lab series, I explain how one of the most tedious aspects of our job turned out to be among the most useful.