Amazing Video: A Water Droplet Skitters In A Super-Hot Pan at 3,000fps
It's called the Leidenfrost effect, and you've seen it before: dribble a little water onto the surface of a hot, dry pan, and the water forms little drops that skate around until they fizzle out. But...
View ArticleBreakfast at Myhrvold's: Pea Butter, Drinkable Bagels, and Other Modernist...
Pea Butter on Toast The Modernist Cuisine kitchen's pea butter is stunning! Even without the edible flowers. Ryan Matthew Smith, Modernist CuisineIn a high-tech kitchen laboratory in Seattle, Nathan...
View ArticleA Tour of The Modernist Cuisine Kitchen Laboratory
Raclette Furnace Skewered on the raclette grill, a piece of custom-made emulsified cheese that was concocted in the lab from Comte, gruyere, and gouda. The grill roasts the edges of the wedge to...
View ArticleWeekend Project: PopSci Takes a Home Kitchen Centrifuge For A Spin
45 Milliliters of Pea PureePaul AdamsHow practical for the amateur cook is the massive Modernist Cuisine cookbook? I whirled some peas to find out As I may have mentioned, I have lately developed a bit...
View Article"Modernist Cuisine" Is Making a Splash
Pistachio Gelato There's no milk or cream in here. Just pistachios homogenized till they're creamy, then frozen into unctuous gelato, and served with a cookie.Want to see more? Check out our look at...
View ArticleSummer Grilling Tips from the Modernist Cuisine Team
Grilling Burgers, CutawayRyan Matthew Smith, Modernist CuisineBefore Nathan Myhrvold published his six-volume culinary bombshell Modernist Cuisine, he got a doctorate in physics. Which he applies to...
View ArticleA Batch of Modernist Halloween Candy
Modernist WormsModernist CuisineFor 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...
View ArticleA Modern Super Bowl Sunday Is Nothing Without Puffed Cheese-Flavored Snacks
Modernist Cheese PuffModernist CuisineHere'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:...
View Article"Modernist Cuisine at Home" Brings a Slightly-More-Affordable Version to the...
Modernist Cuisine at Home Pictured is "our fake home kitchen that we built in our photography studio, just down the hall from our research kitchen at The Cooking Lab," says Scott of Modernist Cuisine...
View ArticleMyhrvold Shows off His Pantry: "All Food Is Made of Chemicals"
The Modernist Cuisine PantryPaul AdamsNathan 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 ArticleMake Any Cheese Melt as Evenly and Perfectly as American Cheese
Perfectly Melty Modernist CheeseModernist CuisineWe 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...
View ArticleOut Today: 'Modernist Cuisine At Home,' Now Smaller And Cheaper
Salad cutaway Chris Hoover/ Modernist Cuisine 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...
View ArticleSciency Super Bowl Snacks: Modernist Seven-Layer Dip
Seven-Layer DipModernist CuisineFire 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:...
View ArticleAmazing Video: A Water Droplet Skitters In A Super-Hot Pan at 3,000fps
It's called the Leidenfrost effect, and you've seen it before: dribble a little water onto the surface of a hot, dry pan, and the water forms little drops that skate around until they fizzle out. But...
View ArticleBreakfast at Myhrvold's: Pea Butter, Drinkable Bagels, and Other Modernist...
Pea Butter on Toast The Modernist Cuisine kitchen's pea butter is stunning! Even without the edible flowers. Ryan Matthew Smith, Modernist Cuisine View Photo GalleryRecently, in a laboratory outside...
View ArticleA Tour of The Modernist Cuisine Kitchen Laboratory
Raclette Furnace Skewered on the raclette grill, a piece of custom-made emulsified cheese that was concocted in the lab from Comte, gruyere, and gouda. The grill roasts the edges of the wedge to...
View ArticleWeekend Project: PopSci Takes a Home Kitchen Centrifuge For A Spin
45 Milliliters of Pea Puree Paul Adams View Photo GalleryAs I may have mentioned, I have lately developed a bit of a thing for pea butter. Not some sort of pea-infused dairy butter, but the real deal,...
View Article"Modernist Cuisine" Is Making a Splash
Pistachio Gelato There's no milk or cream in here. Just pistachios homogenized till they're creamy, then frozen into unctuous gelato, and served with a cookie. Want to see more? Check out our look at...
View ArticleSummer Grilling Tips from the Modernist Cuisine Team
Grilling Burgers, Cutaway Ryan Matthew Smith, Modernist Cuisine Before Nathan Myhrvold published his six-volume culinary bombshell Modernist Cuisine, he got a doctorate in physics. Which he applies to...
View ArticleA Batch of Modernist Halloween Candy
Modernist Worms Modernist CuisineFor 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...
View Article