The Cooking Lab's Latest Book Will Be Modernist Pizza
Modernist Pizza will teach you everything there is to know about one of the world's most popular and beloved foods, and then some.
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Tasting Menus Are Gradually Demanding Less Of Your Life
Grant Achatz is many things: an imaginative chef, a cocktail visionary and now (unexpectedly) a time saver. His acclaimed Chicago dining destination, Alinea, named "Outstanding Restaurant" by the esteemed James Beard Foundation earlier this year, recently reopened after a five-month renovation. Complete with its newly classic look, the restaurant also comes with a fresh perspective on time management, according to a glowing four-star review in…
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What Is Neurogastronomy?
There's a fascinating article in the New Republic — not to be confused with the equally fascinating Food Republic — about acclaimed British chef Heston Blumenthal and the modernist fare at his newly remodeled Fat Duck restaurant in England. The stuff he's serving these days isn't geared just toward your taste buds but basically to all of your senses…
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Take Modernist Cuisine's Nacho Cheese Sauce For A Spin
The good thing about cheese sauce is that it makes everything it touches so much more delicious: French fries, chips, baked potatoes, meat (think about the cheesesteaks). Even broccoli is better with cheese. But the bad thing about cheese sauce is that it becomes unappetizing and congealed in almost no time flat.Enter the kitchen geniuses…
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'Modernist Cuisine' Author Nathan Myhrvold Goes The Full Hour With Charlie Rose
When he released his 2,400-page Modernist Cuisine: The Art and Science of Cooking (Cooking Lab) in 2011, Nathan Myhrvold took molecular gastronomy to the next level. Call it a culinary throwdown in published form, the six-volume series was both a much-anticipated, not to mention a delightfully overwhelming addition to the canon of food-specific titles. He…
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Now You Can Talk Liquid Nitrogen With Chris Young During Office Hours
"Modernist Cuisine is what happens where there's no adult to tell you you've run out of time and money," says Chris Young, chef and co-author of the famously hefty book series. With follow-up volume Modernist Cuisine at Home out this week and his entirely new project, Chefsteps, a free online cooking school, launching next week,…
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Modernist Cuisine's Maxime Bilet Takes His Next Futuristic Step
Maxime Bilet is coming off an incredible run, having spent nearly five years in Seattle at The Cooking Lab, co-authoring Modernist Cuisine with Nathan Myhrvold and Chris Young, and helping kickstart the conversation about the future of food and cooking. What's he gonna do for an encore? For starters, he'll take his show on the…
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Marcel's Quantum Kitchen
When you think of watching the SyFy Channel, the last thing that comes to mind is food, unless that food is a six-course meal consisting of Pop Tarts, Twinkies, and whichever ramen happens to be on sale. That was until last week, when the SyFy Channel hit us with chef Marcel Vigneron’s new show, Marcel’s…
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