Virtual Pizza Party for Home Bakers

Stephanie Swane, our in-house publisher for Modernist Bread, will give a sneak-peek of what wen into the making of our forthcoming book, Modernist Pizza. With an anticipated release for fall 2021, the next cookbook in our award-winning series will explore the science, history, equipment, techniques, and people that have made pizza so beloved. Join Stephanie on Friday, April 23rd from 1:45-2:15 pm PST.


Register here.


Join head chef Francisco Migoya as he takes you on a once-in-a-lifetime opportunity to “visit” The Modernist Cuisine Lab, Nathan Myhrvold’s innovative food lab in Bellevue, WA. The Cooking Lab, which is typically closed to the public, is home to a state-of-the-art research kitchen, laboratory, and publishing house that is the backbone of the Modernist Cuisine books.  Get a peek at some of the equipment and tools the Modernist chefs use, from centrifuges to ultrasonic water bath, and get a chance to ask Chef Migoya some of your most pressing baking and culinary questions. Chef Migoya’s session will take place on March 23rd, at 1:30 CST.

You can register for tickets here.

Artisanal Bread Making: Innovation Is on the Rise

What’s in store for bread making? Find out when a panel of top bakers, including head chef Francisco Migoya, mix it up in a conversation that spans traditional and new methods of sourcing ingredients to trends in the baking process itself.

The panel starts at 6:45 pm ET, and you can register here.

The Science and History of Bread Making

On Thursday, December 10th from 7-8 EST / 3-4 PST, head chef Francisco Migoya and Professor Megan Elias from Boston University will discuss the science and history of bread making with Columbia Science Review. The event is free and open to all, you can register here.

Tech, Travel and Cuisine Innovations with Nathan Myhrvold

Nathan Myhrvold, the founder of Modernist Cuisine and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and Modernist Bread, has had a passion for science, cooking, photography, and travel since he was a boy. Whether it is photographing the Badlands in South Dakota or spending over a year developing a high-resolution microscope camera to take incredibly detailed photos of snowflakes, Nathan draws insight and inspiration from all that surrounds him. Join him on Monday, November 2, for a moderated talk discussing the innovations and world travel that led to some of his most stunning photographs.

This event is free to attend and will be livestreamed on their website and their Facebook page.

4-5 pm PST / 7-8p EST

Smart Kitchen Summit

Have you always wanted to visit the famed Modernist Cuisine test kitchen but have never been able to? Here’s your chance! Join head chef Francisco Migoya at Smart Kitchen Summit for a virtual tour of the Modernist Cuisine Lab, as he walks you through some of our most important equipment and tools used to research and write the Modernist Cuisine books, including Modernist Bread and the forthcoming Modernist Pizza. With custom-built pizza ovens, lab equipment used for culinary research, and robotics, the kitchen is a candy land for chefs and scientists alike. Register with this link for a special offer of $100 off your ticket!

Kneading Conference

Stephanie Swane, publisher and editorial director of our in-house publishing department The Cooking Lab, will be moderating a demonstration by Rachel Wyman, who is an award-winning career baker and the owner of Montclair Bread Company. Join them for a doughnut-making adventure turning yeasted brioche dough, buttermilk cake dough and pâte à choux into dozens of delicious doughnuts. All the basics of dough, fillings, and glazes will be covered, including tips to help you customize them.

Tuesday, September 1, 4–6 p.m. EST / 1–3 p.m. PST

Register and purchase tickets here.

North Carolina State University Fermentology Talk

Fermentation transforms dough into bread with a complexity of flavors, aromas, and a tender crumb from the moment the yeast is mixed with flour, water, and salt to the time it’s baked. Understanding fermentation’s critical role in the stages of the bread making process enables you to bake better bread.

Should you add raisins to your starter? What is the best feeding schedule? When is it “ripe?” What can you do with excess starter waste? Join Francisco Migoya, head chef at Modernist Cuisine and co-author of the award-winning Modernist Bread, as he answers these questions and provides research findings conducted by his team over four years that dispel many long-standing baking myths.

Join Chef Migoya on Thursday, September 10th at 4:00 EST / 1:00 PST. For more information, visit the NCSU website.

RCA Powered Up 2020 (Online)

Join Modernist Cuisine head chef Francisco Migoya at RCA’s Powered Up 2020 conference for a closer look at some of the innovative techniques from Modernist Bread. From the surprising role steam plays in baking to how to make your own “compleat wheat” bread, chef Migoya will share several key findings in this virtual keynote talk that will help you become a better baker and inspire you to think more scientifically about bread.

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