Modernist Cuisine @ModCuisine

Modernist Pizza is available to order through our Modernist Cuisine Shop. https://t.co/eOQTlkrUeq modernistcuisine.com Bellevue, Washington Joined April 2010

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Modernist Cuisine @ModCuisine

3 years ago

Today, we’re excited to reveal a brand-new coffee table book Food & Drink: Modernist Cuisine Photography, which goes on sale April 25, 2023 and is available for preorder now through Modernist Cuisine Shop. #FoodPhotography #PhotographyBook bit.ly/3WOLBqU

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Modernist Cuisine @ModCuisine

4 years ago

Pumpkin pie is one of the most popular Thanksgiving desserts. In this version, we pressure-cook with baking soda. Baking soda deepens flavors and enhances the caramelization of sugars, which will accentuate the pumpkin’s essence. bit.ly/3sFwLq1

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Modernist Cuisine @ModCuisine

4 years ago

Inspired by the signature dots of Yayoi Kusama, our head chef @fjmigoya designed a work of art using red sauce on a thin-crust pizza. #ModernistCuisine #YaoiKusama

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Modernist Cuisine @ModCuisine

4 years ago

#HolidayHouseNYC2022 is officially open to the public! @modcuisine, @studiogreytak and designer @aamir_khandwala collaborated on the “Winter Solstice” hallway. Head to the link in my bio for tickets, open now through December 11, 2022. bit.ly/3zWAQKm

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Modernist Cuisine @ModCuisine

4 years ago

The calzone is a pizza turnover. The dough is folded over the toppings, sealed, and baked. In Naples, if you deep fry the pizza turnover instead, it’s called a pizza fritta. We tried to find out why, and ultimately our friends say “because it is”. Regardless, both are delicious.

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Modernist Cuisine @ModCuisine

4 years ago

We are so excited to announce that Nathan’s photo ‘Snowflake Triptych’ received Honorable Mention at the 2022 International Photography Awards. Which snowflake is your favorite?

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Modernist Cuisine @ModCuisine

4 years ago

Are you looking for a spooky treat to make? Try this classic Modernist treat - homemade gummy worms. Learn exactly how you can make your own (and even how to make them glow in the dark) in our blog post here. bit.ly/3fdEFUj

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Modernist Cuisine @ModCuisine

4 years ago

Thanks for the shoutout! ❄️

AccuWeather @accuweather

4 years ago

It took 18 months of painstaking work to develop a camera capable of capturing such incredible detail. Why go to such great lengths? Well, when you see the rest of Nathan Myhrvold's photos, you'll know why. ❄️ bit.ly/3D9gP42.

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Modernist Cuisine @ModCuisine

4 years ago

We are so excited to announce that Nathan’s photos No Two Alike and Dark and Stormy received Honorable Mentions at the 2022 International Photography Awards. #PhotographyAwards #ModernistCuisine #Photography #NaturePhotography #Snowflakes #Lightning

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Modernist Cuisine @ModCuisine

4 years ago

Pizza fritta is a Neapolitan specialty and is virtually unheard of in the United States. The reason why this fantastic-tasting item is so rarely made outside Naples is a mystery that we have been unable to unravel.

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Modernist Cuisine @ModCuisine

4 years ago

@rassler13 @pizzeriadop Sounds delicious!

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Modernist Cuisine @ModCuisine

4 years ago

This #pizza, known as the tennis racket, is a creation that crosses a calzone with a pizza – as if you were folding over the dough and stopped halfway. You can learn more about this interesting pizza in Modernist Pizza: Volume 1 on page 123. Have you ever tried one before?

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Modernist Cuisine @ModCuisine

4 years ago

We are so excited to announce that Nathan’s photo ‘Ice Queen’ won 3rd place in the Nature/Macro category at the 2022 IPA selection.

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Modernist Cuisine @ModCuisine

4 years ago

Happy National Mushroom Day!

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Modernist Cuisine @ModCuisine

4 years ago

Recipes can preserve a family’s legacy as they are passed down from generation to generation. We really enjoyed this story of a father’s spanakopita recipe that crossed three continents. n.pr/3Ey60el #Recipe #Travel

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Modernist Cuisine @ModCuisine

4 years ago

#NewYorkPizzas are typically large and can be assembled and then loaded onto the peel. If you are assembling on the peel, it's important to work quickly so that the dough doesn't stick, especially if you have a perforated peel.

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Modernist Cuisine @ModCuisine

4 years ago

These tomato seeds, shown here ultra-close-up, belong to a San Marzano tomato, which is beloved by a great number of pizzaioli in Naples, as well as other parts of the world. #FoodFacts #FoodPhotography

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Modernist Cuisine @ModCuisine

4 years ago

Manipulating the #pizza while it bakes in a wood-fired or gas-fired pizza oven is one of the hardest skills to master. A Neapolitan pizza needs frequent spinning so that it won't burn on one side. The more you spin it once it starts to brown, the more evenly the pizza will bake.

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Modernist Cuisine @ModCuisine

4 years ago

@SliceOutHunger @utpizzalife @whatsgooddough Congratulations! 🎉

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Modernist Cuisine @ModCuisine

4 years ago

#Parbaking involves #BakingBread until it’s about 90% done, allowing it to cool, then finishing the baking later. The initial baking period is enough to deactivate the yeasts and enzymes and set the structure of the crust and crumb but not enough to fully brown the crust.