The chefs leading this charge share a common philosophy: let exceptional Irish ingredients speak for themselves, treated with ...

What started as one former techie's quest to master sous-vide cooking developed into a hyper-ambitious, sprawling compendium of virtually every modern culinary technique. Former Microsoft CTO Nathan ...

Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

I recently watched my grandmother make bread in her clay oven, a technique passed down through generations in our family.

You’re scrolling through Instagram, and suddenly you see mac and cheese with kimchi mixed in. Or maybe a meatloaf drizzled ...

Modernist Cuisine: The Art and Science of Cooking (available March 14, co-authored with ex Fat Duck-ers Chris Young and Maxime Bilet). Myhrvold talked to UW’s Hanson Hosein, at the Four Peaks ...

3 million per year die using biomass to cook, heat homes. Modern cooking fuels save lives. 3 billion people still use wood or biomass to cook their food and heat their homes. But these necessities ...

Milk, eggs, cheese, tomatoes, transglutaminase, sodium citrate... It may not sound like the last grocery list you wrote, but the growing appeal of so-called modernist cooking — a science-tastic take ...

He starts by putting an immersion circulator in a water bath and sets the temperature to 164 degrees; the machine will regulate the temperature to a fraction of a degree. As the water is heating up, ...

This story comes from the Institute of Culinary Education, which has campuses in New York City and Los Angeles, as well as online programs. Much has been written about the radical changes in the ...