The New Face of Modernistcuisine.com

MC / 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 everything we love about Modernist Cuisine: gorgeous photography, solid design features, and useful information. You’ll also find new content—tour the volumes of Modernist Cuisine: The Art and Science of Cooking, explore the anatomy of a Modernist Cuisine at Home recipe, or strike up a conversation with Nathan about Modernist cooking.

What is yet to come?

We’re still in the first phase of construction, but you can expect even more content in the coming months. Many of you have expressed concern about our full-text search: we know this is a valuable resource, especially when it comes to working through Modernist Cuisine. We are working to create a more user-friendly experience so that it is easier to find information and navigate through the volumes. You can expect an updated, comprehensive gear guide, as well as recipes developed exclusively for the site.

What about the forum?

When we sat down to begin mapping out the new site, one of our biggest questions was, “What do we do with our forum?” As many of our readers noted, our forum had become plagued with spam, making it difficult to use and for the Modernist Cuisine team to respond. We want to provide our forum members with a space that will foster learning and conversations about Modernist recipes, techniques, and ingredients, so, after putting considerable thought into it, we determined there is no better home for these discussions than our good friend, eGullet. Their site is a tremendous resource for both professional chefs and home cooks who have an interest in Modernist cooking. In fact, the origins of Modernist Cuisine can be traced to the infamous eGullet thread about cooking sous vide that was started by Nathan. That discussion was the inspiration for Modernist Cuisine: The Art and Science of Cooking.

Here’s what you need to know about the transition:

  • All content from the modernistcuisine.com forums has been directly integrated into the eGullet forums. You’ll be able to search eGullet for any topics posted on our site; all imported content has been tagged as “Modernist Cuisine Forums,” so it’s easy to find. Our team will now be weighing in on topics and answering questions through eGullet.
  • Your privacy is important to us, which is why we anonymized every post imported to eGullet. No personally identifiable information was transferred, and no IP addresses or related information were retained. Read eGullet’s privacy statement here.
  • It will be easy to continue your discussions in the forum’s new home, but that choice is entirely yours. To facilitate the transition, eGullet created easily activated dummy accounts for each member of the Modernist Cuisine forum. If you decide to create an eGullet account, every post you make on the modernistcuisine.com forum will appear with your new username.

To activate your account on eGullet, send an e-mail to feedback@egullet.org using the account you registered with Modernist Cuisine. Please include the username you wish to use, or, if you are already an eGullet member and would like your accounts merged, let us know in the e-mail.

We hope you take some time to explore and enjoy the new modernistcuisine.com.


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