Introducing the Modernist Cuisine at Home eBook edition!

November 13, 2013

We are thrilled to announce the eBook edition of Modernist Cuisine at Home, available now for $79.99! Powered by the Inkling platform, the digital version includes all the content from the print edition plus exclusive features and new content, making it a perfect companion to the print version. For the full list of features, see […]

Modernist Cuisine and Modernist Pantry Partner for Online Store and Cooking Kits

November 7, 2013

  Finding Modernist ingredients and tools just got easier. The Modernist Cuisine™ Online Store, powered by Modernist Pantry, provides a wide selection of unusual ingredients, packaged and priced for both home and professional use. Since the release of Modernist Cuisine, our readers have frequently asked us for help locating ingredients and equipment. While some Modernist […]

Remembering Charlie Trotter

November 5, 2013

This morning, the world lost a culinary legend with the passing of Charlie Trotter, chef and owner of the world-famous Charlie Trotter’s restaurant Chicago. Charlie left a lasting legacy. He was a pioneer in the world of fine dining, and was one of the first American chefs to create a model for haute cuisine that […]

Revisiting a Halloween favorite: Glowing gummy worms

October 31, 2013

By: W. WAYT GIBBS When I was 10 years old, I took a bet from a fellow sixth grader and, in front of the whole class, choked down a panfried earthworm. Of all the weird foods I’ve eaten—and there have been quite a few—that was by far the creepiest. With a little advance planning, you […]

The Photography of Modernist Cuisine

October 22, 2013

When we wrote Modernist Cuisine, we wanted to capture our readers’ attention and engage their curiosity, exposing them to scientific principles and modern culinary techniques. We knew a text‑heavy book might be intimidating, so we added a second goal: make the book beautiful by filling it with stunning photography. After wrapping up the production of Modernist […]

A triple-almond pie with cherries on top

October 8, 2013

BY W. WAYT GIBBS Associated Press By late summer, the fruits hanging from vast groves of Prunus amygdalus trees in California have withered and split. Through cracks in their leathery rinds, you can see glimpses of the pale teardrop-shaped seeds they protect: almonds, ready for harvest. By early autumn, fresh almonds are pouring into markets […]

Grilled cheese sandwiches to knock your socks off

August 13, 2013

BY W. WAYT GIBBS Associated Press When I was a child, I thought like a child, I ate like a child: PB&Js, BLTs and grilled cheese sandwiches made from slices of Velveeta melted to gooey perfection between two slices of skillet-toasted white bread. But when I became an adult, I put away childish things. I […]

Beer-can chicken: popular classic based on science

August 12, 2013

BY W. WAYT GIBBS Associated Press You may not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something. There are solid scientific reasons that chicken really does roast better in a more upright, lifelike pose than when it is flat on […]

Great grilling with 3 tricks to tender, tasty beef

June 13, 2013

BY W. WAYT GIBBS Associated Press You don’t have to go to some high-end steakhouse or shell out $200 a pound for ultramarbled Wagyu beef from Japan to get flavorful, tender beef for your next barbecue. Just keep three crucial factors in mind: the grade, the grain and the aging. A well-informed purchase and a […]

Seven Salad Tips

June 7, 2013

With warm weather comes an abundance of produce. Salads are a classic way to create a mélange of flavors and textures by using the best produce of the season. But often times, produce can become soggy, wilted, or just plain boring. Here are some of our favorite tips to brighten up your salads during this […]