In a post for Mashable, Bill Gates reminds us that the global population will likely reach 9 billion by 2050, and we'll have to find a way to double our meat production. Gates, who has been spending time with his pal, Modernist Cuisine author and former Microsoft CTO Nathan Myhrvold, says the food i ... More >>
The James Beard Foundation tweeted yesterday that there are three weeks left to submit cookbook entries for the 2013 James Book Awards.
On the front lines of the new Cold War
1 Ian Knauer shares his recipe for Marmite-and-melted-butter-slathered roast chicken. Bonus: you'll learn how to harness the power of that underappreciated, umami-rich condiment in other dishes too. [Grub Street] 2 How the roast chicken, one of our oldest and simplest dishes, conquered the fine din ... More >>
The winners of the James Beard Foundation's media awards were announced last night (the glitzy chef awards will be presented tonight and you can follow along here, if you like). Congratulations to all of the winners!
A new NYC Green Cart program allows city residents to set up their own fruit and vegetable stands in neighborhoods that are traditionally devoid of fresh produce options. [NY Post] Meanwhile, Korean grocery store owners are finding it hard to compete with green carts in certain areas. Lower ... More >>
©Modernist Cuisine"I decided, well, once you talk about sous vide you have to talk about food safety. And once you know a little bit about that, you should talk about how heat moves through food. And then, well, you ought to talk about hydrocolloids and these other modernist things. And ... More >>
Much like Christ's second coming, the greatest cookbook ever sold Modernist Cuisine has hit another unexpected delay.
Nathan Myhrvold's Modernist Cuisine may still have a while before it hits the shelves, but Alice Waters has already offered her own informal review.
Dr. Nathan Myhrvold has a team of 15 people working to create a 1,500-page cookbook that will cover microbiology, food safety, the physics of heat transfer on the stove and in the oven, and formulas for turning fruit and vegetable juices into gels. [NY Times] Following Kraft's recent unsucce ... More >>