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Expert Guide

Chef Labs


Today's most forward-thinking chefs are investigating new frontiers of flavor. Here, a look at the science and craft behind their best ideas, plus their best recipes for home cooks to try.


Lessons from Experts

The Wagyu Steak Project

The Wagyu Steak Project

The Ideas in Food lab reveals an amazing method for flavoring full-Wagyu steaks: vacuum-packing them along with flavorful marinades.

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More Recipes

Lessons from Ferran Adrià

Lessons from Ferran Adrià

The avant garde cooking legend proves that you don't need liquid nitrogen to create an attention-getting meal.

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Modernist Cuisine

Editor’s Pick

  Nathan Mhyrvold's Modernist Cuisine was a landmark work for science-inclined cooks. In making the book, Mhyrvold's team bisected a wok to examine what happens to pad thai as it cooks.
The Suburban Lab That's Changing the Future of Food
Ideas in Food

The Suburban Lab That's Changing the Future of Food

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.

Engineering the Future of Artisanal Cheese
Lab Report

Engineering the Future of Artisanal Cheese

Chef Tal Ronnen spent three years—and his life savings—creating nut cheeses like the light, mild Cassucio. To make the artisanal vegan cheese, he uses pure nut milks and a secret vegetable enzyme.

Wylie Dufresne's Roast Chicken
Genius Dish

Wylie Dufresne's Roast Chicken

Wylie Dufresne of New York City's WD-50 is the face of molecular gastronomy in America, and he has a particular genius for turning everyday ingredients into miraculous dishes. Here, he pairs roast chicken thighs with an innovative tomato-tapioca porridge.

Advanced Cooking Techniques
Lessons from Experts

Advanced Cooking Techniques

Chefs reveal spectacular lessons from the home cook, from how to fry perfect doughnuts to a primer on making homemade tofu.

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