New to Modernist Cooking? Looking to Expand Your Knowledge?

Jason logsdon headshot

Modernist cooking may encompass a huge amount of information but I focus on creating Amazing Food Made Easy. I've put together several resources the budding modernist cook can use to jump start their cooking. Just find the content below you are interested in and you will be creating amazing food in no time that will wow your friends and family.

If you're an experienced modernist cook, my articles will help you expand your knowledge base and discover even more ways you can make amazing food.

My Modernist Cookbooks for Amazing Food

I have published several books on modernist cooking to help you make amazing food. They cover everything from the whipping siphon and infusions to general modernist cooking techniques. I also have several books on sous vide cooking, including an Amazon best seller.

Latest Articles and Recipes

Jason Logsdon Interview with Umami

Jason logsdon headshot I was recently interviewed by Umami about my favorite meal, who I'd want to have dinner with, my views on cooking, and lots more fun stuff. Check it out here: At the Table with Jason Logsdon

How Much Energy Does Sous Vide Use? The Sous Vide Power Consumption Benchmark

On this website, as well as other places online such as the sous vide subreddit, there are often questions regarding the power consumption of sous vide cooking. Questions like the following: How much power is used for a typical sous vide cook? How much impact does the water bath insulation have on sous vide power usage? How do water

How to Determine Sous Vide Temperatures

Sous vide duck blackberry port agar pudding The most important thing to know when trying to consistently create amazing food with sous vide is understanding how time and temperature work to cook your food. There are a few different categories of food, but in this lesson I will focus on meat. It applies to beef, lamb and pork, as well as poultry and game meats. Later lessons will cover vegetab

How Does Temperature Affect Meat

Sous vide chuck steak seared raw Viewed from a high-level perspective, as meat is heated the components that make it up change. These changes result in structural transformations that affect the texture, juiciness, and mouthfeel of the meat. The higher the temperature of the heat applied to the meat, the faster these changes happen. Here is a more detailed look at that process.

How Sous Vide Times Work

Sous vide steak succotash It seems like a lot of the confusion for how long to sous vide certain items for comes down to the difference between cooking by thickness and cooking by tenderness. I wanted to take a more in-depth look at those types of cooking to help clear up any uncertainty around them.

Latest Forum Posts

Sous Vide Timing for steaks and such

I have a new Anova. I have used it 3 times. Once for NY Strips, once for 2" Pork loin steaks and once for Salmon steaks. The strips were tough, the pork loin was a bit dry and the Salmon was a bit dry....

Sous Vide Rack

I have recently entered the world of Sous Vide Cooking and I am still sorting out the containers that work for me. Is there any merit to investing in a Sous Vide Rack - This would determine the contai...

Good Espresso Machine

Hello people, kinda off topic but I'm about to purchase a new espresso machine and I would like some advice on a good equipment that would go well when coffee serving comes into action. I have found s...

Help with long cooking time for chuck roast

I've twice tried to cook a chuck roast as recommended in the MCME sous vide book, 2 days at 131", to make it like a prime rib. When I opened the bag, there was a gamey smell to the meat. The bag hadn't...

sous vide menu

How can i create a not so expensive sous vide menu and how do u use it in a busy service...

Can I Sous Vide bacon?

I buy my bacon from the butcher counter at my local grocery. It comes in five pound packages that look like pork belly that has been smoked and thick sliced. I will be cooking breakfast for 30 this s...

Sous vide vegetables served with beef

I'm a newbie. Love cooking sous vide, but an issue I've had is after cooking vegetables I let them hang out in the bath with the steak at 133 degrees. When I serve the meal, the vegetables taste great,...

Methocel problem

Hello everyone. I am new to this site and I have to say, It is a fantastic site so well done to everyone that has contributed. Anyway, I have bought a 100 gram tub of methocel (I don't know what kind o...

Shelf life

I have a number of ingredients received in the Ultimate Kit by the Modernist Pantry. The shelf life lists 10/2017 as best if used by. I would assume most of these ingredients are more stable than that...

Calcium Lactate vs Calcium Lactate Gluconate

I have been dabbling for a while and received the ultimate kit for Christmas (Yeah). The first thing I wanted to try is spherification, I was giving reverse spherification a go when i noticed the rec...

Other Modernist Cooking Content


Modernist Techniques

In modernist cooking and molecular gastronomy there are several techniques that are commonly used. We go into them here and show you how to use them to make modernist cooking easy for you.

Photo Gallery from Modernist Cooking Made Easy

Here are full color copies of all the images from our Modernist Cooking Made Easy: Getting Started book. They should give you a good idea of what we cover in the book.

Modernist Ingredients

There are many modernist ingredients and we will try to cover how many of them work.

Modernist Equipment

Modernist cooking can use a wide variety of equipment and tools. Many of them have very specific uses and are only used for advanced techniques. We want to focus on the more accessible equipment, most of which can be used in traditional cooking as well.

Modernist Cooking Made Easy: Getting Started

We have put together a 240 page book that covers many of the modernist techniques and ingredients needed to get started with modernist cooking and molecular gastronomy.

Learn all about spherification, gelling, emulsions, sous vide, and thickening as well as many popular modernist ingredients like agar agar, xanthan gum, sodium alginate, tapioca maltodextrin and more in our easy to understand guide!


Charcuterie might be a very old technique but fully understanding it and the products it can produce can help even the most modern of cooks.
In The News

Media and News

If you are interested in what Modernist Cooking Made Easy is up to then you can check out my media and press releases.

Molecular Gastronomy Glossary

When learning modernist cooking there are many words that you can come across that are new to you. This glossary can help you figure out the meaning of many of them.

Modernist Recipes

Here is my collection of modernist recipes. They will teach you a wide variety of modernist cooking methods. If you have any recipes you would like me to add please contact me and I will see what I can do.

Modernist Cooking Forums

I know there is a large demand in the modernist cooking and molecular gastronomy communities for a place to get together and exchange ideas and expertise with other people passionate about modernist cooking. I've created these forums as a way to address that need.

Modernist Resources

One of the difficult things about modernist cooking is knowing where to look to find information, tools, and ingredients. My modernist resources section helps show you the most popular modernist books and places to buy ingredients.


Spices are the key to any good cook. I cover many of the most popular herbs and spices so you can know what to expect in your modernist cooking.

Beef Jerky

One of the techniques in modernist cooking is dehydration. Probably the most popular use of dehydration is making jerky of various kinds. I take a deep look at making jerky and what you need to know to do it at home.

Modernist Cooking Holiday Gift Guide

Sometimes it can be hard to find good gifts for the cook in your life. Luckily, with modernist cooking there are several options for great gifts you can give. Here are some of my favorite tools and books.