BELLEVUE, Wash. — Did you ever try inflating bread dough with a bicycle pump? Gourmet technologist Nathan Myhrvold did — and after thumbing through the 2,642 pages of his latest opus, “Modernist Bread,”… Read More
BELLEVUE, Wash. – It’s tough enough to move a laboratory to new digs, but when you add in a world-class kitchen and a state-of-the-art machine shop, you get a sense of… Read More
He’s probably one of the most famous — or at least the most famous roving — chef in the world. And this week, Anthony Bourdain made a brief stop in… Read More