Something fascinating is happening in kitchens around the world. While everyone was busy perfecting their sourdough starters during quarantine, a much bigger food revolution was quietly brewing.

Modernist Cuisine: The Art and Science of Cooking (available March 14, co-authored with ex Fat Duck-ers Chris Young and Maxime Bilet). Myhrvold talked to UW’s Hanson Hosein, at the Four Peaks ...

Chinese fine dining is regularly shaped by translation. Dishes are adjusted, flavors softened, and techniques reframed to ...

3 million per year die using biomass to cook, heat homes. Modern cooking fuels save lives. 3 billion people still use wood or biomass to cook their food and heat their homes. But these necessities ...