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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
BY W. WAYT GIBBS Associated Press Compared to other basic cooking techniques, grilling is hard: the temperatures are high, timing is crucial and slight differences in the thickness or wetness of the food can dramatically affect how quickly it cooks. Bad design choices by equipment makers—kettle-shaped grills with black interiors, for example—make it harder still. […]
When I began writing Modernist Cuisine, I had several goals in mind: to explore the scientific principles behind cooking, to explain the latest Modernist techniques from the top restaurants around the world, and to punctuate the collection with stunning visuals. Nearly every review that came in cited our photography; even commenters who took issue with […]
BY W. WAYT GIBBS Associated Press Ever tried toasting hamburger buns on a grill? It takes uncanny timing to achieve an even medium brown across the buns. Typically, they remain white for what seems like far too long. Then its as if time accelerates, and they blow past toasted to burnt in the time it […]