Modernist Cuisine

If you haven't listened to #ModernistPizzaPodcast with @harlanturk yet, now's your chance! The full season (10 episodes) is available for listening wherever you get your podcasts such as Spotify, Stitcher, or Apple Podcasts: apple.co/3E5jBqd

Today, we’re excited to reveal a brand-new coffee table book Food & Drink: Modernist Cuisine Photography, which goes on sale April 25, 2023 and is available for preorder now through Modernist Cuisine Shop. #FoodPhotography #PhotographyBook bit.ly/3WOLBqU

Pumpkin pie is one of the most popular Thanksgiving desserts. In this version, we pressure-cook with baking soda. Baking soda deepens flavors and enhances the caramelization of sugars, which will accentuate the pumpkin’s essence. bit.ly/3sFwLq1

Inspired by the signature dots of Yayoi Kusama, our head chef @fjmigoya designed a work of art using red sauce on a thin-crust pizza. #ModernistCuisine #YaoiKusama

#HolidayHouseNYC2022 is officially open to the public! @modcuisine, @studiogreytak and designer @aamir_khandwala collaborated on the “Winter Solstice” hallway. Head to the link in my bio for tickets, open now through December 11, 2022. bit.ly/3zWAQKm

The calzone is a pizza turnover. The dough is folded over the toppings, sealed, and baked. In Naples, if you deep fry the pizza turnover instead, it’s called a pizza fritta. We tried to find out why, and ultimately our friends say “because it is”. Regardless, both are delicious.

We are so excited to announce that Nathan’s photo ‘Snowflake Triptych’ received Honorable Mention at the 2022 International Photography Awards. Which snowflake is your favorite?

Are you looking for a spooky treat to make? Try this classic Modernist treat - homemade gummy worms. Learn exactly how you can make your own (and even how to make them glow in the dark) in our blog post here. bit.ly/3fdEFUj

Thanks for the shoutout! ❄️

We are so excited to announce that Nathan’s photos No Two Alike and Dark and Stormy received Honorable Mentions at the 2022 International Photography Awards. #PhotographyAwards #ModernistCuisine #Photography #NaturePhotography #Snowflakes #Lightning

Pizza fritta is a Neapolitan specialty and is virtually unheard of in the United States. The reason why this fantastic-tasting item is so rarely made outside Naples is a mystery that we have been unable to unravel.

@rassler13 @pizzeriadop Sounds delicious!

@ModCuisine Yep! @pizzeriadop in Eugene, OR. The Raqueta. They’re the only place I’ve had flash fried and then wood fired Pizza dough as well. 🤌🤌

This #pizza, known as the tennis racket, is a creation that crosses a calzone with a pizza – as if you were folding over the dough and stopped halfway. You can learn more about this interesting pizza in Modernist Pizza: Volume 1 on page 123. Have you ever tried one before?

We are so excited to announce that Nathan’s photo ‘Ice Queen’ won 3rd place in the Nature/Macro category at the 2022 IPA selection.

Happy National Mushroom Day!

Recipes can preserve a family’s legacy as they are passed down from generation to generation. We really enjoyed this story of a father’s spanakopita recipe that crossed three continents. n.pr/3Ey60el #Recipe #Travel

#NewYorkPizzas are typically large and can be assembled and then loaded onto the peel. If you are assembling on the peel, it's important to work quickly so that the dough doesn't stick, especially if you have a perforated peel.

These tomato seeds, shown here ultra-close-up, belong to a San Marzano tomato, which is beloved by a great number of pizzaioli in Naples, as well as other parts of the world. #FoodFacts #FoodPhotography

Manipulating the #pizza while it bakes in a wood-fired or gas-fired pizza oven is one of the hardest skills to master. A Neapolitan pizza needs frequent spinning so that it won't burn on one side. The more you spin it once it starts to brown, the more evenly the pizza will bake.

@SliceOutHunger @utpizzalife @whatsgooddough Congratulations! 🎉

Congratulate Emily D. for winning a @ModCuisine Pizza Book🎉🍕! Emily attended the It's Za Time #PizzaioliPopUp. Other winning guests from @utpizzalife, @whatsgooddough, and more pop-ups are live on our website now! Go check them out: buff.ly/3aqWGMy

#Parbaking involves #BakingBread until it’s about 90% done, allowing it to cool, then finishing the baking later. The initial baking period is enough to deactivate the yeasts and enzymes and set the structure of the crust and crumb but not enough to fully brown the crust.