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The team of The Modernist Cuisine, created a meal for culinary mastermind, Ferran Adrià. Try to keep up as they fly through their inventive courses. 
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Melissa Lukach's insight:
The web tv network picks up the New York Times coverage of the Ferran Adria dinner.
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The stunning photography of bisected woks and macro'd vegetables stars at a new 'Photographs of Modernist Cuisine' exhibit at San Jose's Tech Museum.
Melissa Lukach's insight:
Mercury News announces the The Phography of Modernist Cuisine: The Exhibition wil be at The Tech Museum of Innovation
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Nathan Myhrvold, the Mad Hatter of modernist cooking, invited the movement’s leading chef, Ferran Adrià, over for a 50-course, lab-prepared meal. It was a lot to digest, sure, but what does a feast like this mean for the future of eating?
Melissa Lukach's insight:
New York Times' T Magazine does a feature on a 50 course meal with Ferran Adria at Modernist Cuisine's cooking lab.
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Feel like drooling over a 50-course meal with two culinary giants, complete with pretty pictures? Click ahead! Read on...
Melissa Lukach's insight:
Pick up of T magazine's story of Ferran's visit to Modernist Cuisine's cooking lab.
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This 60-second video captures the 50 dishes created during the epic encounter between Ferran Adrià and the team at Modernist Cuisine. Watch it now!
Melissa Lukach's insight:
FineDingLovers.com shares the 50 Courses in 60 Seconds video
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Myhrvold has pulled together a dream team of baking experts in Seattle to do the same thing with bread. And the show runner is Charlotte's Peter Reinhart.
Melissa Lukach's insight:
The Charlotte Observer interviews Peter Reinhart about working with Modernist Cuisine on the bread book
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Spice up your palate with dishes that are inventive in both presentation and flavor. Check out these restaurants that specialize in molecular gastronomy.
Melissa Lukach's insight:
Mai Pham identifies Minibar, wd-50, Moto, Atelier Creen, and Alinea as the best modernist restaurants in the U.S.
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Noma returns to the No.1 spot. El Celler de Can Roca, Girona, Spain Slips One Spot to Number 2. Eleven Madison Park Takes Number 4 Spot and Earns Best in North America. Coi enters the list for the first time at No. 49.
Melissa Lukach's insight:
Several Modernist restaurants made the 50 Best Restaurant list.
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Melissa Lukach's insight:
A Croatian culinary website shares Modernist Cuisine photography and insight into how photos were created.
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Nathan Myhrvold -- the former chief strategist and chief technology officer at Microsoft Corp. -- has a tip to make a glass of red wine taste better.
Melissa Lukach's insight:
Nathan Myhrvold talks with Bloomberg's Richard Vines about hyperdecanting, salting wine and crystal meth on 3/20/13
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Polio. Data. Education. These are all interests of Bill Gates, so it was no surprise to see the topics appear on his list of his top talks.
Melissa Lukach's insight:
Bill Gates shares his 13 favorite TED talks, including Nathan Myhrvold's "Could this laser zap malaria" talk.
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From
kuow
Ross Reynolds goes on a tour of the Intellectual Ventures Laboratory in Bellevue with inventor and futurist Pablos Holman. Holman's team projects include a
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Inventor Pablos Holman gives a tour of Intellectual Ventures Lab and talks with Chef Sam Fahey-Burke about binding pork belly and beef short rib together using transglutaminase
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Melissa Lukach's insight:
Sara Dickerman writes about attending a dinner at the Modernist Cuisine lab and what technology the chef guests are using and embracing.
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When Nathan Myrhvold invites you to dinner, you'd be a fool to refuse. Even if it means flying across the country for the evening. I've been wanting to experience a dinner cooked by the wizard of modernist cuisine for years, and when an invitation arrived saying he was honoring women chefs at his Seattle lab, it was absolutely irresistible. I'll...
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Ruth Reichl writes about her experience at a Modernist Cuisine dinner.
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Posts about Modernist Cuisine written by carlaspeaks
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Pickup of The New York TImes T Magazine story about 50 courses with Ferran Adria at Modernist Cuisine's cooking lab.
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From
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Here's a 60 second video of all 50 courses from the meal Nathan Myhrvold and the Modernist Cuisine team cooked up for Ferran Adrià at their lab in Seattle. Dwight...
Melissa Lukach's insight:
Pickup of the 60 seconds of 50 courses video and New York Times T Magazine story
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And while Kimball admires and finds "fascinating" the "Modernist Cuisine: The Art and Science of Cooking," the 2011 five-volume cookbook by scientist Nathan Myhrvold which focuses on molecular gastronomic techniques and pricey kitchen equipment – "he is a really, really smart guy" – Kimball also calls it "boys and their toys."
Melissa Lukach's insight:
Chris Kimball shares what he thinks of Modernist Cuisine to Delaware Online
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I’d like to recommend a series of books both beautiful and informative for this very purpose. Modernist Cuisine is a six volume, oversized set of books that are part instruction, part food history, part culture lesson and a bit of gorgeous food photography. It’s the kind of book that makes me feel a little bad for the writers because, although their writing is well-done, informative and shows in-depth knowledge on the topic, it’s a bit hard for readers to pull their eyes away from the vibrant photographs to read the text.
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LOS ANGELES, May 20 — The brains behind a cookbook series that’s been described as the most astonishing and most important of its kind in the 21st century have released details on their next project: a cookery book on the art of breadmaking.
Melissa Lukach's insight:
Malaysia's news site shares the news about Modernist Cuisine's next project focusing on bread.
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Scott Heimendinger wraps up season one of MDRN KTCHN by delving into the controversy surrounding modernist cooking, and responds to the common questions and critiques he and the Modernist Cuisine team receive.
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Also: Be gentle when shaping your matzo balls. Heavy hands will make them compact and overly dense. “Leavening ingredients won’t matter if you don’t handle your matzo balls properly. Pack them tight and you’re packing more mass into volume, thereby increasing density and making them heavy,”says Larissa Zhou, food scientist for Modernist Cuisine.
Melissa Lukach's insight:
Bon Appetit includes Modernist Cuisine in their Passover Guide with a matzo ball photo and tips by the MC team.
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What they are, is originals, true innovators, people who go their own way and aren't overly concerned with what their colleagues are doing, how the critics judge them or what the loud crowds on the Internet might think.
Melissa Lukach's insight:
Nathan Myhrvold is included in The Daily Meals' list of 2014's Coolest People in Food & Drink.
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Here are 10 of the most exciting modernist chefs who followed in his wake around the world. Seiji Yamamoto Where: Tokyo, Japan Photo credit: Jose Moran Moya/Flickr He’s been known to silkscreen squid ink and run an eel through a CAT scan before cooking.
Melissa Lukach's insight:
Kathleen Squires shares the most influential Modernist chefs.
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The Nomiku is an immersion circulator, a wand which, when placed in a pot of water, can hold a constant pre-set temperature for a long time, allowing the low-and-slow heating of food inside a vacuum-sealed plastic bag.
Melissa Lukach's insight:
WIRED reviews the Nomiku immersion circulatorm, referencing Sansaire, created by Modernist Cuisine's Scott Heimendinger
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Pickup of the 50 courses in 60 seconds Ferran video.