These cool pictures of food and kitchen supplies cut in half come from The Photography of Modernist Cuisine—a giant book published in 2013 featuring impressive photos of food taken from unexpected and weird perspectives.
Valentine's Day is the perfect time to make a restaurant-caliber meal at home—especially if you just realized it's on Friday and there are no good dinner reservations left. Modernist cooking enlists techniques that require less active time cooking, while still producing rich flavors—just the sort of thing needed to…
For a lot of us, just thinking about the Super Bowl elicits a craving for deep-fried goodness. If you're without a dedicated fryer, don't fear. Modernist Cuisine at Home will show you how to achieve the same effect with a handful of conventional kitchen tools you just might have lying around.
The beautiful Milky Way is above us and around us but is also actually in our coffee cups too. What? Just watch Modernist Cuisine pour creamer into coffee in super slow motion, it's like watching another galaxy form or something. Life should have a slow motion mode so we can appreciate the little things.
Nathan Myhrvold's Modernist Cuisine keeps getting more accessible to home chefs. First it was a six-volume, 50-pound, $500 culinary encyclopedia. Then came the two-volume, $115 Modernist Cuisine at Home. Now it's an app—a gorgeously designed and far more practical way to learn molecular gastronomy techniques.
With the advent of molecular gastronomy and modernist cooking, sous vide machines have come into vogue. In short, they cook your vacuum-sealed bags of food (meats, vegetables, whatever), in a bath of warm water kept at a constant temperature. The benefit is supposed to be that your food is never overcooked, and always…
When the six volume, 50-pound Modernist Cuisine collection came out last year, it was a beautiful and, in the eyes of some, seminal volume dedicated to the future of cooking. But it wasn't really functional for the home chef. In October, Nathan Myhrvold and his merry band of foodies will release Modernist Cuisine at…
Mark McClusky, special projects editor at Wired, just showed CHOW his go-to recipe for making fancy schmancy homemade Velveeta-style cheese which means you can steal his recipe and do the same thing. So instead of eating delicious processed cheese, you can gorge on delicious homemade cheese!
Seeing Chef Maxime Bilet talk about how the Modernist Cuisine created the most ultimate hamburger in this entire world makes me cry happy meat tears. Everything was scientifically considered, from the fluffy bun and lab made cheese to the sous-viding and cryofrying process. I'll go vegetarian for you, baby.
In a two-part interview about the massive coffee section in the even massiver 2400-page tome Modernist Cuisine by Nathan Myhrvold, one of the co-authors, Chris Young, reveals why salt takes the bitterness out of coffee better than sugar and insane, high-end espresso machines are worth it. [Eater, Eater]
Even slowed down to 6,200 frames per second, popcorn popping happens so fast, if you blink at a moderate speed, you'll miss it.