Blog - Modernist Cuisine

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Choosing the Right Wheat Flour for the Job

March 10, 2024
Flour is the fundamental building block of bread and pizza dough. At its most basic, flour is just pulverized grain. Recent research suggests that it may have been used for food since the Paleolithic Period! Flour is an ingredient far more complex than it may appear, made up of starch, protein, water, fats, and enzymes. […]

Essential Baking Gear for Making Bread at Home

Welcome to our guide for essential tools for the home baker. Equipping yourself with the right tools is key to a successful baking experience. Our comprehensive guide below outlines our top essentials, explains their importance, provides tips on what to consider when shopping for them, and suggests recommended sources. Additionally, we’ll touch on some helpful […]

Modernist Bread School

February 21, 2024
We’ve been secretly kneading something special for you the past few months. To celebrate the release of Modernist Bread at Home, we are excited to offer you free bread school courses delivered straight to your inbox. Meet the Modernist Bread School—your gateway to mastering the art of bread making from the comfort of your own […]

Introducing Modernist Bread at Home—Your Guide to Exceptional Homemade Bread

February 7, 2024
There is so much to be gained from baking your own bread. It’s both physically and mentally satisfying, an outlet for creativity and innovation, and just plain comforting (seriously, is there anything more comforting than warm homemade toast with butter?). That’s why we are thrilled to unveil our upcoming cookbook, Modernist Bread at Home—the ultimate […]

Common Mixing Dough Problems

February 5, 2024
Mixing dough for both bread and pizza can undoubtedly pose challenges, which can leave aspiring pizzaioli and bakers feeling discouraged. Dough that’s sticky, dried out, overmixed, or undermixed might seem disheartening at times. But remember, even seasoned pizzaioli and bakers have faced these hurdles. We say embrace the learning process and experiment with different techniques […]

Adapting Pizza Sauces from Soups and Non-Pizza Sauces

January 24, 2024
Pizza sauces don’t have to stick to the confines of tradition. For example, Bolognese and chutney don’t usually spring to mind when you are thinking about the sauce that you want to put on your pizza, but we found that soups and non-pizza sauces can be adapted really well for this purpose (you might just […]


January 18, 2024
After ten years with Modernist Cuisine head chef Francisco Migoya is moving on to pursue a senior position with our friends at noma. When Chef Migoya joined our team nearly a decade ago we had yet to start Modernist Bread, Modernist Pizza, and the pastry book that’s now underway. He contributed an enormous amount to […]

Making Homemade Mozzarella

December 1, 2023
Why would you make fresh homemade mozzarella rather than buy it premade? One reason might be that you can’t get it (or you can’t get a product of the quality that you want). Another is that you want to do something different on your pizzas. We think that it’s fun to make cheese and it […]

Optimizing Your Home Oven with a Baking Steel

November 21, 2023
Making pizza at home is incredibly fun—but it can also be a challenging endeavor. If you’re a home pizza maker, the only thing standing between you and pizza greatness is your oven. Home ovens unfortunately aren’t optimized for making most styles of pizza. For example, if your intent is to bake Neapolitan pizza, you’re not […]

Remembering Thierry Rautureau

October 31, 2023
We are deeply saddened to learn of the passing of our friend Chef Thierry Rautureau. Here are a few words from our founder Nathan Myhrvold: Thierry was a friend and a mentor. He taught me many important things about being a chef. I loved going to Rover’s. I went there frequently as a customer and […]
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