The winter holidays are often celebrated with glorious roasts. But there’s another staple of Christmas and New Year’s fare: crustaceans. From country to country and coast to coast, it’s all about seafood. In Australia, barbecued or steamed prawns (referred to as shrimp in the US), Australian crayfish, and marron take center stage on the table […]
We’re celebrating holidays the best way we could think of: by giving away some of our favorite things. That’s right—Modernist cooking for everyone. This year we’ve partnered with Artspace, Baking Steel, Modernist Pantry, Phaidon, Sansaire, and ThermoWorks to help spread our love of food, art, and Modernist gear. With 10 different prize packages, you can […]
You’ve covered your bases— the turkey was in the oven with a digital probe, or separated into white and dark meat, and then cooked to the perfect internal temperature. But when you begin carving your bird, you notice the devastating color that is sure to break the hearts of hunger-mad guests moments before Thanksgiving dinner […]
You asked for more prints and we listened. We’ve partnered with Artspace.com, the leading digital marketplace for fine contemporary art, to curate a new series of photography prints that features some of our most captivating images from our books and The Photography of Modernist Cuisine: The Exhibition. Together, we’ve produced our most stunning works yet— […]
Although our kitchen is stocked with top-of-the-line equipment that allows us to create fantastic dishes, all in-house, there’s one tool that we don’t have: a 3D food printer. Last year we collaborated with 3D Systems Culinary to create 3D-printed sugar sculptures, shaped like the colorful chimneys atop the Güell Palace, designed by Antoni Gaudí. The […]
Every great restaurant has both a front and a back of the house. Juli Soler personified the front of the house in one of the most influential restaurants in history. In 1983, he was managing an unassuming seaside bar and grill that was part of a miniature golf course when he hired a young chef […]
When we think about innovation in food, we often think about expensive, high-tech gadgets that introduce novel ideas or technologies into our kitchens. The most innovative tools, however, are sometimes the ones that apply traditional techniques in a new way—and they can have the most extraordinary impact on lives. Some of the best ideas are […]
We lost an extraordinary voice on Tuesday, one that inspired his guests to think, imagine, savor, and smile. I first connected with chef Homaro Cantu in 2003 through discussions on eGullet forums, although I didn’t realize it at the time. I met a member who used the handle “inventolux”; all I knew about this person […]
Bone broth is in. Technically it has been for a really, really long time. The resurgence of bone broth inspired us to create a Modernist Cuisine spin on the trend. When people try to describe the Cooking Lab, and the building it’s housed in, you hear a lot of comparisons to a certain fictional chocolate […]
Love is a particularly difficult emotion to define. If you ask 10 people what love is and how it makes them feel, you’re likely to get 10 different answers. It’s an abstract concept that wraps up any number of emotions we feel because of another person. We soar and then fall. We gain wisdom and […]