“Molecular” also expresses modernist cuisine’s debt to chemistry and ... degrees Fahrenheit and seared with a welder’s torch, food comes transformed into dollops of foam, blobs of gel ...

According to Nathan Myhrvold and Francisco Migoya, co-authors of the upcoming “Modernist… Read More Nathan Myhrvold calls himself the worst bartender in the world. He spills every drink he ...

So, for help with this vexing question, Tasting Table asked Nathan Myhrvold, the founder of Modernist Cuisine and lead author of "Modernist Cuisine: The Art and Science of Cooking," "Modernist ...

In this age of modernist cuisine, it’s got no additives ... What is the best bang-for-the-buck food trip? Right now, I would say hands down Mexico. Mexico City for sure, but also the Valle ...

The cerebral Seattle software visionary-turned-chef Nathan Myhrvold, whose food lab gave birth to the masterly five-volume Modernist Cuisine, admits that some of the “new, weird things” chefs ...

Throughout her career, Diana has worked as a cook, culinary producer, recipe developer, tester, and editor, researcher, food stylist ... to Modernist Pizza by Modernist Cuisine, the definitive ...

This is why we knew we had to ask about sourdough when we had the chance to talk to Nathan Myhrvold, founder of Modernist Cuisine and lead author of "Modernist Cuisine: The Art and Science of ...