The Science Behind Small-Batch Bread Baking

Chef de cuisine Max Blachman-Gentile discusses The Standard's newly developed bread program

If packaged, pre-sliced bread exists on one end of the spectrum and artisanal loaves sit at the other, then The Standard‘s newly developed bread program lies further beyond the latter. Max Blachman-Gentile, the East Village outpost’s new chef de cuisine, put together an incredibly scientific, and limited, bread menu. Working solely with naturally leavened doughs (naturally fermented ones made only with wild yeast) Blachman-Gentile hopes that …

Extra-Healthy, Gene-Edited Spicy Tomatoes Are Coming

Scientists in Brazil are working to reconnect tomatoes with their chili pepper relatives (they separated some 19 million years ago, but maintain much of the same DNA) in order to create a super-healthy, spicy fruit. Rather than a food fad, this research and experimentation is occurring in order to have people eat more capsaicinoids, “the molecules that give red peppers their spicy pizzazz, for their health benefits.” …

Cool Hunting Video Presents: David Edwards

Biodegradable food containers, vaporized booze and more in our latest video

We recently had the chance to spend some time with David Edwards, founder of Le Laboratoire, an unassuming space in Paris which houses a very modern center for art, science and design. Edwards, a Harvard professor, chemical engineer and biotech innovator, created the space for experimentation in product design and under his direction Le Laboratoire takes a unique approach to taking products like a modular …