May 15, 2012

My First Memphis in May

In 1991, I was reading an article about a guy, John Willingham, who had won the World Championship of Barbecue—multiple times, and at multiple championships (like many cult followings, barbecue is claimed by many, so which contest is the definitive World Championship is still up for debate). The most interesting part of the article to […]

March 7, 2012

Explore MC at the Exploratorium!

Join MC coauthor Maxime Bilet and our very own Scott Heimendinger of Seattle Food Geek as they team up with San Francisco’s Exploratorium and Jeff Potter, author of Cooking for Geeks. As part of the ongoing series Exploratorium After Dark, the three foodies will explore Modernist techniques from centrifuging to sous vide cooking. Exploratorium chefs […]

March 1, 2012

Scott Visits Ireland, Talks Modernist Cuisine, Centrifuges Everything in Sight

Centrifuged foods, from top-left: cauliflower, Galia melon, white onion, lettuce, celery, cucumber, pea, leek, broccoli, grapefruit, apple, carrot, plum, strawberry, tomato, blueberry, beet, eggplant, kidney bean, potato. I recently had the pleasure of visiting Ireland for the first time to participate in EDIBLE, an exhibition on food, art, and science held at the Science Gallery […]

January 27, 2012

The News from Madrid

The world's food press has one word to say about Nathan's and Max's presentation: Wow.

January 16, 2012

Nathan Talks with Danish Food Critic

Ole Troelsø asks: must great food be delicious?

November 28, 2011

Bienvenue! Willkommen! Bienvenida! welcomes readers of the new French, Spanish, and German editions of the book.

October 18, 2011

See Nathan Alongside Wylie, Emeril, and Others in South Beach

A tribute to Charlie Trotter draws Myhvold, Dufresne, Bourdain, Lagasse, and other culinary luminaries to Miami in February.

September 2, 2011

Nathan Talks Texas Barbecue on Bloomberg

Tips on where to find Michelin-three-star-worthy BBQ

June 1, 2011

Dining at El Celler de Can Roca and elBulli

Nathan describes the meals he and Max had recently at two of the greatest restaurants on Earth.

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