After Modernist Cuisine‘s first two books, their debut encyclopedia of kitchen knowledge and their lighter at home edition, the kitchen scientists at Washington’s Bellvue-based lab embarked on a new kind of adventure—creating products that “help people cook better,” says director of applied research Scott Heimendinger. “Our enemy is bad cooking whatever and wherever that might be.” Heimendinger and the Modernist Cuisine Lab’s first project is, …
Modernist Cuisine Baking Steel