Blog - Page 7 of 33 - Modernist Cuisine

Welcoming Ferran Adrià

June 18, 2014

Ferran Adrià is one of the most creative and influential chefs alive, but that isn’t the entire story. He’s also a philosopher and an avant-garde provocateur. From 1983 until it closed in 2011, elBulli was a fountain of tremendous creativity and stimulation, and it was often a source of controversy because of its techniques, approaches […]

elBulli 2005-2011 Exclusive Offer

June 16, 2014

When Modernist Cuisine went to press, Ferran Adrià had just announced that elBulli would be closing its doors by the end of 2011—in light of this news, the culinary world reeled while eagerly awaiting what would come next from Adrià. For anyone who was not able to experience the Catalonian restaurant, elBulli 2005–2011 captures elBulli’s […]

50 Courses in 60 Seconds: A Toast to Ferran Adrià

June 13, 2014

On March 7th the Modernist Cuisine team had the distinct pleasure of welcoming Ferran Adrià to The Cooking Lab. Over the course of five hours, our culinary team constructed and served nine sequencess, 50 courses in all, to honor Adrià and his newest book elBulli 2005-2011. Each sequence was thoughtfully designed to ignite the imagination and speak to the […]

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, […]