Modernist Cuisine’s Towering Gingerbread House Really Takes the Cake
We're talking laser-etched pastry and Gothic stained-glass windows made from Jolly Ranchers.
By Hugh MerwinWe're talking laser-etched pastry and Gothic stained-glass windows made from Jolly Ranchers.
By Hugh MerwinYou can hope and dream, but it's probably not going to include banana bread.
By Hugh MerwinPlus: L'Apicio's pig roast, and more, in today's Leftovers.
Nathan Myrhvold wants to know if you're feeling what he's feeling.
By Hugh MerwinBe still, my immersion-circulating heart!
By Hugh MerwinNathan Myhrvold talks to Grub Street about his new book, 'Modernist Cuisine at Home.'
By Michael GebertModernist Cuisine at Home is almost here — see a video preview.
By Jenny MillerNathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
By Alan SytsmaBastard!
By Alyssa ShelaskyThe series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
By Hadley TomickiOn the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
By Hugh MerwinNine episodes in, we finally get a barbecue challenge!
By Alexandra MartellNow in an easy-to-read grid format!
By Alan SytsmaHint: You'll need a machine shop.
By Jenny MillerOne thousand copies of the enormous cookbook are coming in each week.
By Hugh MerwinThe co-author of the most scientific cookbook of all time has a few things to tell you about what happens when bacon fat is sprayed on charcoal.
By Hugh MerwinJ. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
By Hadley TomickiAlong with "hyper-decanting" in a blender, you'll be sure to appall your wine-geekiest friends.
By Jay BarmannThe corrections to 'Modernist Cuisine' are, well ... cerebral.
By Alex Van BurenIn the end, it was a simple caveat that pushed one entry up above the rest.
By Alan Sytsma