Hidden inside a 1950s ranch-style house, the Ideas in Food lab works with some of America's boldest chefs. Here, a look inside its problem-solving process.
The suburban home of Alex Talbot and Aki Kamozawa, located in Levittown, Pennsylvania, doesn't look like a world-famous food lab, the secret weapon of stymied chefs. But then the Institute for Advanced Study in Princeton, New Jersey, looks just like any other office building.
Behind the garage door of this 1950s ranch home is a state-of-the-art facility equipped with liquid nitrogen, rotary evaporators, Pacojet micro-blenders and a whole library of stabilizing powders. Countless modernist chefs have communed with Alex and Aki, including New York City's Wylie Dufresne and Charleston, South Carolina's Sean Brock.