Nathan Myhrvold will host a cooking demonstration on Jimmy Kimmel Live! tomorrow night. You may want to set your DVRs to record as the episode airs at midnight (yes, that technically makes it Thursday morning) on ABC. Other guests include Jessica Alba, Barney Frank, and Tower of Power.
Tune into Bizarre Foods America with Andrew Zimmern on the Travel Channel tonight to see what the team creates for the man who’s tasted it all. Part of a Seattle-themed show, the episode also happens to feature Andrew’s visit to harvest geoducks at Taylor Shellfish–the very place we get our giant clams from, too! At another place close to our hearts, FareStart, where coauthor Maxime Bilet and the Staff Chefs happen to be volunteering a few days from now, putting on a dinner, Andrew teaches a class on cooking offal. Andrew of Bizarre Foods also visits the famous Pike Place Market and Vashon’s Sea Breeze Farm, and drinks a lot of coffee.
This episode airs tonight, February 6, at 9 pm (8 pm central) on the Travel Channel.
With our centrifuge, rotavap, combi ovens, and myriad other cool cooking gadgets, The Cooking Lab is full of wonder. That’s why H2 (formerly known as The History Channel) will be bringing you an inside look on their hit show, Modern Marvels. Our episode, titled “Under Pressure” airs this Monday, January 30, at 10 pm (check local listings for channel number; time may differ according to region).
New York Times columnist Melissa Clark gave Nathan Myhrvold what many might consider the ultimate challenge: teach me recipes from Modernist Cuisine that I can make for a dinner party without buying any unusual ingredients or equipment.
Nathan isn’t one to turn down a challenge, and besides, cooking from Modernist Cuisine in a home kitchen is much easier than lifting it. Nathan taught Melissa how to cook salmon sous vide using tap water, cook steak in the oven, infuse celery with apple juice, caramelize delicata squash in a pressure cooker, and make balsamic panna cotta. For the results of Melissa’s dinner party, plus the recipes and videos, read the article here.
While in Copenhagen a few months ago, Nathan Myhrvold chatted with noted Danish food and wine critic and Gastronomiredaktør (gastronomy editor) of Børsen TV, Ole Troelsø. During their 20-minute talk, they discussed how temperature control is like fine-tuning a piano, whether or not all great food must be delicious, working with TASCHEN on foreign editions, and, of course, Nathan’s recent visit to Noma. You can watch the whole video here, on Børsen’s online TV station, which is in Danish. The video starts with Ole speaking in Danish, but he soon switches to English.
Tonight’s episode of Top Chef will feature Modernist Cuisine author Nathan Myhrvold as a guest judge. What will they make for him? We can’t say (though the videos above are a pretty good tease!); you’ll have to tune in to find out! It’s a pretty safe bet that it will feature barbecue, one of Nathan’s passions, and probably won’t be quite as strange as the foods Nathan told Padma Lakshmi about the last time they met at the New York Academy of Science’s “Science and the City” program.
The episode will run 75 minutes and airs at 10 PM (9 Central) on Bravo.
This season of Top Chef is the biggest yet, and Nathan had the esteemed honor of serving as a guest judge on one of the episodes. This was the business excuse that allowed him to check out some of East Texas’s best barbecue, as he described in September for Bloomberg Businessweek.
Top Chef airs Wednesday evenings on BRAVO. The episode on which Nathan appears airs January 4, 2012. Stay tuned for more details as we get closer to the air date.
Think you already know the outcome? Tell us who you think the winner will be in the comments below.
Nathan Myhrvold sat down with CNN to explain how to make ultrasonic fries–the most perfect French fry yet invented, in our opinion. Watch the video above and read the rest of his interview here.
As enthusiastic as any proud parent, Nathan presents Modernist Cuisine during his TED Talk for TED University in March. This is one of the first times anyone saw a copy of Modernist Cuisine. Focusing on the major concepts of the book, as well as giving a few behind-the-scenes glimpses of how MC‘s iconic cutaway shots were made, Nathan reveals his passions for cooking, photography, and science. This TED Talk follows up on Nathan’s exploration of his varied interests, which he discussed in his 2008 talk.
Nathan also was a guest on NPR’s Science Friday with Ira Flatow on July 1, explaining some of the scientific aspects of barbeque. You can listen to the entire podcast here.