We're talking laser-etched pastry and Gothic stained-glass windows made from Jolly Ranchers.
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You can hope and dream, but it's probably not going to include banana bread.
Plus: L'Apicio's pig roast, and more, in today's Leftovers.
Nathan Myrhvold wants to know if you're feeling what he's feeling.
Be still, my immersion-circulating heart!
Nathan Myhrvold talks to Grub Street about his new book, 'Modernist Cuisine at Home.'
Modernist Cuisine at Home is almost here — see a video preview.
Nathan Myhrvold & Co. unveil the at-home companion to their massive cooking tome.
The series explores modernist meat and the use of microbes in ramen, among other science-y subjects.
On the agenda: the perfect medium-rare hamburger, and also, a nuclear reactor.
Now in an easy-to-read grid format!
Hint: You'll need a machine shop.
One thousand copies of the enormous cookbook are coming in each week.
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.
J. Gold would rather have a turkey burger than indulge those truffle oil-abusing scoundrels at Umami Burger.
Along with "hyper-decanting" in a blender, you'll be sure to appall your wine-geekiest friends.
The corrections to 'Modernist Cuisine' are, well ... cerebral.
In the end, it was a simple caveat that pushed one entry up above the rest.