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 create a memorable dinner that you can actually enjoy making.
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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.
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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.
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Nathan Myhrvold’s Modernist Cuisine keeps getting more accessible to home chefs. First it was a six-volume, 50-pound, $500
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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 tender. But there are the critics who say the end result isn’t thaaaaat amazing (and carries some health hazards if you’re not careful). What say you, tech chefs? Is the case for sous vide cooking overstated? More »
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