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 MerwinModernist Cuisine
Most Recent Articles
Modernist Cuisine Will Release a Bread Book
You can hope and dream, but it's probably not going to include banana bread.
By Hugh MerwinManresa Cookbook Signing; Blue Hill Releases Sweet-Potato Yogurt
Plus: L'Apicio's pig roast, and more, in today's Leftovers.
The Photography of Modernist Cuisine Comes Out in October
Nathan Myrhvold wants to know if you're feeling what he's feeling.
By Hugh MerwinBLOGVERTORIAL/SPONSORSHIP AD CODE
Modernist Cuisine Expands Into Kitchenware With a Baking Steel
Be still, my immersion-circulating heart!
By Hugh MerwinVideo Feed: Nathan Myhrvold Discusses Modernist Cuisine at Home
Nathan Myhrvold talks to Grub Street about his new book, 'Modernist Cuisine at Home.'
By Michael GebertWatch the Modernist Technique That Turns Fancy Cheese Into ‘Velveeta’
Modernist Cuisine at Home is almost here — see a video preview.
By Jenny MillerModernist Cuisine at Home Coming in October
Nathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
By Alan SytsmaAs If Nathan Myhrvold Needed to Get Richer, His Book Is Making Mega-Millions
Bastard!
By Alyssa ShelaskyRene Redzepi, David Chang, and Nathan Myhrvold Coming to Town for UCLA's "Science & Food"
The series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
By Hadley TomickiNathan Myhrvold Now One Step Closer to Being Perfect Bond Villian
On the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
By Hugh MerwinTop Chef Recap: The Pits
Nine episodes in, we finally get a barbecue challenge!
By Alexandra MartellNathan Myhrvold Gorges on Tacos at Empellón, Goes All In at Romera
Now in an easy-to-read grid format!
By Alan SytsmaWatch a Ted Talks Video of Nathan Myhrvold Revealing How He Cuts Things in Half
Hint: You'll need a machine shop.
By Jenny MillerSecond Printing of Modernist Cuisine On Its Way
One thousand copies of the enormous cookbook are coming in each week.
By Hugh MerwinModernist Cuisine’s Maxime Bilet Has Some Grill Tips for You
The 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 MerwinGold Explores Umami's Modernist Approach; Virbila Sups at Spice Table
J. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
By Hadley TomickiHow to ‘Take the Chill Off’ Red Wine: The Microwave
Along with "hyper-decanting" in a blender, you'll be sure to appall your wine-geekiest friends.
By Jay BarmannMore Interesting Than Times Corrections
The corrections to 'Modernist Cuisine' are, well ... cerebral.
By Alex Van BurenWe Have a Winner in Our Modernist Cuisine Giveaway
In the end, it was a simple caveat that pushed one entry up above the rest.
By Alan Sytsma