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Gravitational Waves Inspire 'Modernist' Chef Myhrvold To Make Soup Bowls
Space The iconic dual-swirl of black holes colliding is also ideal for soup The twin spiral grooves formed by the waves, Myhrvold perceived, could hold two different soups in the same bowl… The twin...
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Sciency Super Bowl Snacks: Modernist Seven-Layer Dip
Technology Fire up the pressure cooker and emulsify the cheese: it's almost game time! Johnny Zhu from the Modernist Cuisine kitchen shares a seasonal recipe. The layers are: pressure-cooked pork...
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Out Today: 'Modernist Cuisine At Home,' Now Smaller And Cheaper
Technology Last year's largest, most high-tech cookbook now has a friendly little sister. It seems like just the other day that a 40-plus-pound set of books called Modernist Cuisine came out of...
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"Modernist Cuisine at Home" Brings a Slightly-More-Affordable Version to the...
Technology The groundbreaking Modernist Cuisine isn't exclusively for expert chefs, but the price and heft (~$450, extremely hefty) take it out of reach for most regular people. Enter… The...
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A Modern Super Bowl Sunday Is Nothing Without Puffed Cheese-Flavored Snacks
Technology Here's how to make your own, with just three kinds of food starch The creators of Modernist Cuisine are getting ready to watch the big game just like anybody else: infusing water with...
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A Batch of Modernist Halloween Candy
Science For Halloween, Modernist Cuisine's Johnny Zhu and his young son teamed up to make olive-oil-flavored worm-shaped candies that wriggle in mounds of chocolate dirt. The gummy… For Halloween,...
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Summer Grilling Tips from the Modernist Cuisine Team
Science Before Nathan Myhrvold published his six-volume culinary bombshell Modernist Cuisine, he got a doctorate in physics. Which he applies to the details of heat transfer in the… Before Nathan...
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"Modernist Cuisine" Is Making a Splash
Technology This week, if you've been watching television, you may have seen Dr. Nathan Myhrvold dipping his hand in liquid nitrogen on the Colbert Report or making a striped omelet on… This week, if...
View ArticleClik here to view.
Gravitational Waves Inspire 'Modernist' Chef Myhrvold To Make Soup Bowls
Space The iconic dual-swirl of black holes colliding is also ideal for soup The twin spiral grooves formed by the waves, Myhrvold perceived, could hold two different soups in the same bowl…
View ArticleSciency Super Bowl Snacks: Modernist Seven-Layer Dip
Johnny Zhu from the Modernist Cuisine kitchen shares a seasonal recipe. The layers are: pressure-cooked pork carnitas; pressure-cooked refried beans; cheese emulsified with…
View ArticleOut Today: 'Modernist Cuisine At Home,' Now Smaller And Cheaper
It seems like just the other day that a 40-plus-pound set of books called Modernist Cuisine came out of Bellevue, Wash., and loudly impacted the world of technically minded…
View ArticleMake Any Cheese Melt as Evenly and Perfectly as American Cheese
We have a soft spot for American cheese, viewed in a hazy glow of nostalgia, but we wouldn't exactly call it "good" cheese. Or "cheese." Still, it has one major advantage…
View ArticleMyhrvold Shows off His Pantry: "All Food Is Made of Chemicals"
Nathan Myhrvold knows that the work he and his Modernist Cuisine team do can be a little intimidating or frightening, but he's not going to stand for misconceived…
View Article"Modernist Cuisine at Home" Brings a Slightly-More-Affordable Version to the...
The groundbreaking Modernist Cuisine isn't exclusively for expert chefs, but the price and heft (~$450, extremely hefty) take it out of reach for most regular people. Enter…
View ArticleA Modern Super Bowl Sunday Is Nothing Without Puffed Cheese-Flavored Snacks
The creators of Modernist Cuisine are getting ready to watch the big game just like anybody else: infusing water with cheddar cheese, blending an emulsified sauce with…
View ArticleA Batch of Modernist Halloween Candy
For Halloween, Modernist Cuisine's Johnny Zhu and his young son teamed up to make olive-oil-flavored worm-shaped candies that wriggle in mounds of chocolate dirt. The gummy…
View ArticleSummer Grilling Tips from the Modernist Cuisine Team
Before Nathan Myhrvold published his six-volume culinary bombshell Modernist Cuisine, he got a doctorate in physics. Which he applies to the details of heat transfer in the…
View Article"Modernist Cuisine" Is Making a Splash
This week, if you've been watching television, you may have seen Dr. Nathan Myhrvold dipping his hand in liquid nitrogen on the Colbert Report or making a striped omelet on…
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