modernist cuisine
The Science of the Squeezable, Poppable Vegan Egg Yolk
There’s a particular pleasure that commercial vegan products haven’t yet captured: the egg yolk in all of its gooey, globular, food porn-y glory.
You could buy 250 loaves of bread for the cost of this bread cookbook
Nathan Myhrvold, along with French Laundry chef Francisco Migoya and a 22-person staff, spent four years baking over 36,400 loaves to produce the cookbook. Spanning the history of bread, as well as busting common bread myths like what exactly makes NYC...
Even Scandinavian Chefs Think a Little Overcooked Meat Beats Perfection
Chef Magnus Nilsson doesn't really mind if a steak is slightly undercooked in the middle and slightly overcooked on the outside. After all, the science of cooking perfectly is something that has never existed before now.
Molecular Gastronomy Still Needs to Taste Good
If you’re using some kind of chemical that is derived from a manufactured process and it is some kind of a GMO that tastes really bad on its own, then it may be time for you to think about things.
Why José Andrés Thinks LA Is One of the World’s Best Cities for Food
The influential Spanish celebrity chef, known for his thick accent and infectious passion for food, hardly spends time in Los Angeles these days but he has built a strong appreciation for the city nonetheless.
Chef's Night Out: Dominique Crenn
Dominique Crenn is the first woman to be awarded two Michelin stars for restaurant Atelier Crenn in San Francisco. She takes us out on the town for a meal of small plates and digestifs, but also shows us that no one's too old for a late night grilled...