Blog - Page 6 of 32 - Modernist Cuisine

The New Face of Modernistcuisine.com

May 16, 2014

If you’ve logged on to modernistcuisine.com recently, you probably noticed some changes, which include our new bread project and a few personnel additions to the Modernist Cuisine team. We’ve been working hard to improve our website in order to satisfy our main goal: to make it more user-friendly, while providing an experience that truly reflects […]

The Art and Science of Bread

May 14, 2014

We are frequently asked what our next big project will be, and for almost a year we’ve alluded to “having something in the works.” In actuality, our culinary team has been working overtime baking and learning about bread. From crust to crumb, we are excited to finally reveal that our next book will be entirely […]

Celebrating Steven Shaw

April 10, 2014

The culinary world lost an innovative voice on Tuesday. I’m shocked and deeply saddened to lose Steven, who has been a great friend to me and to the entire culinary world.

The Science Behind Non-Newtonian Noodles

March 27, 2014

Modernist cooking isn’t just reserved for high-tech kitchens and labs; culinary ingenuity is found everywhere.

The Delicious Science of Guinness

March 17, 2014

Guinness isn’t just tasty—the company has a long history of technical and scientific innovation.

A Super Bowl Snackdown

January 30, 2014

Game day isn’t just a celebration of American football; it’s an ode to the United States’ adoration of snack food…

For precision cooking fire up the… cooler?

January 23, 2014

BY W. WAYT GIBBS Associated Press When you head off to the shore, the woods, or a tailgate party at the stadium, you don’t have to settle for preservative-filled hot dogs or overcooked burgers. Live a little, and take along a few inch-thick strip steaks, or maybe some fresh salmon or chicken fillets. Rest easy, […]

Improve that red wine with just a push of a button

December 30, 2013

BY W. WAYT GIBBS Associated Press Something about fine wine invites mystique, ritual—and more than a little pretension. If you have ever ordered an old and expensive bottle of red from a master sommelier, you may have seen the ostentatious production that goes into decanting the stuff. The wine steward rolls out a gueridon (a […]

Gift Guide 2013: Gifts for Modernist Cooks

December 17, 2013

Whether you’re purchasing one of our books for a loved one or buying gifts for someone who has already added one of our volumes to their personal library, this year we devoted our gift guide to items that pair perfectly with Modernist Cuisine and Modernist Cuisine at Home. From stocking stuffers to larger gear, we […]

Cooking Under Pressure: Pressure Caramelized Sweet Potato Soup

December 12, 2013

Just in time for winter, we decided to develop a new seasonal variation of one of our Modernist Cuisine traditions: Pressure Caramelized Sweet Potato Soup. The recipe for this magical soup incorporates black peppercorns to give it a nice zip, and hints of sweet onion and Makrud leaves complement the caramelized sweet potato stock.   […]