Anytime a drink is ordered off the "red hot poker" section of the menu, there will be flames shooting out of a pint glass. The effect is rather dramatic, but that is not the point.
It'll up your cooking game, big time.
Or does the thought of sous-vide and whipping siphons make your head spin?
With online lessons in modernest cuisine techniques.
Nathan Myhrvold, iconoclastic millionaire author of the mammoth tome "Modernist Cuisine" and its just-released little sibling "Modernist Cuisine At Ho...
When "Modernist Cuisine" was released last year, it landed with a pretty loud thud -- the six-volume cookbook is rather heavy! The book quickly was ha...
UK star chef Heston Blumenthal, of the three-Michelin-starred restaurant The Fat Duck, has left his wife Zanna of 22 years, according to the Daily Mai...
One ballyhooed feature of Nathan Myhrvold's mammoth cooking tome Modernist Cuisine was its photography. Readers marveled at photos of popcorn popping ...
Sometimes it feels like everything that can been done with food has been done. Modernist cuisine has challenged all of haute cuisine's assumptions and...
Nathan Myrhvold thinks he can make a better burger than Daniel Boulud. In a symposium commemorating the 10th anniversary of the foie gras-filled db bu...
About three-and-half years ago, I was fresh out of my fourth run at a college education....
In conjunction with the final episodes of Syfy's new show Marcel's Quantum Kitchen, HuffPost Food is giving fans a chance to win a complete six-volume...
Maybe cooking, like athletics, can be divided into two camps: the rationalists and the romantics. Ivan Drago is Nathan Mhyrold; Rocky is Julia Child.
Many consider modernist cuisine industrialized food on a small scale -- cheese puffs and flavored foams. However, the modernist movement provides new ...
Nathan Myhrvold stopped by the Institute of Culinary Education in New York last night to demo some of the dishes featured in his new five-volume cookb...
DESCENDING this week on the culinary scene like a meteor, "Modernist Cuisine: The Art and Science of Cooking" is the self-published six-volume masterw...
In 2008, Dr. Nathan Myhrvold began to carve out a portion of the 20,000-square-foot warehouse outside Seattle that houses the research lab of Intellec...
When Chef Ferran Adria says "this book will change the way we under stand the kitchen" about your cookbook, you can basically rest assured you'll be l...
Remember when Martha Stewart's cameras were all up in Alinea's grills earlier this year? Looks like Grant Achatz is off chilling with ol' M. Diddy for...
