New to Modernist Cooking and Sous Vide? Looking to Expand Your Knowledge?

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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 or sous vide 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.

If you are a brand or blogger, here's how to work with Amazing Food Made Easy to get some more exposure.

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

Chef Steps Joule Hands On Review

Sous vide salmon carpaccio joule Here are my thoughts after using the ChefSteps Joule for several months.

Sous Vide Sealers

Oliso vacuum sealer lamb 2 Holding page for sous vide sealers

Oliso PRO Smart Sealer Review

Oliso vacuum sealer lamb 2 I was recently given a free Oliso PRO Smart Sealer to test out and review. I've been using it for several months now and here's some of my thoughts on it.

Sous Vide Lobster Tails Recipe

Sous vide lobster tomato salad over vert Lobster cooked sous vide is tender and succulent, and this recipe showcases it with a simple tomato and corn salad. I prefer my lobster cooked at 131°F (55°C), but 140°F (60°C) will give you a more traditional texture. For a much softer texture you can drop the temperature lower. I usually serve this with traditional lobster dinner s

Sous Vide 5-Spice Duck Recipe

Sous vide duck farro bowl 10 This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir f

Latest Forum Posts

Calories and nutrients counters

Greetings fellow foodies :) Since I've been recently start dieting, my meals are pretty boring. I would like to know if anyone here is or was on a keto diet or carb cycling and how did you count your n...

Calories and nutrients counters

Greetings fellow foodies :) Since I've been recently start dieting, my meals are pretty boring. I would like to know if anyone here is or was on a keto diet or carb cycling and how did you count your n...

Ultratex 3- 8

Which ultratex is best for making an instant pudding mix using almond milk? ...

Uktratex tuile

I'm trying to make an apple juice tuile using ultratex. I've made a good consistency fluid gel using apple juice and 5% ultratex. I've tried dehydrating this at. Range of temperature between 50 and 60 ...

White Chocolate Clouds

I tried the recipe- taste is great, but the texture was more like a light whipped cream than a froth/foam as it appears in the photo. Any ideas on how to get that lovely texture?...

Much water coming out from pork

Hello, I'm new to sous vide and need your help. I bought pork at Costco, sous vided it in a ziploc bag, after 30 minutes I found that there was almost a cup of water inside the bag. I checked the bag,...

Electric Smoker under $100?

I want to buy a good and cheap electric smoker. I want to change my old new electric smoker with the new one. My old one kept making trouble after being fixed several times. That annoyed me so bad. I o...

Cooking restaurant-quality steak at home, any doneness

I've recently been really getting into learning more about precision cooking, and stumbled upon this interview with the founder of Cinder precision grill (it turns out they've made the world's first pr...

Get involved in 3D printed food research!

Hello! I’m Tom Gayler, I’m a researcher based in the UK with Dovetailed and Lancaster University. I need your help in researching the future of 3D printed food. I have designed a survey on your though...

All day cooking

Beginner! We have been led to believe we can place me in the Sous Vide in the morning (chicken, steak or fish), go to work and no matter what time we come home it will be perfect. Is that possible?...

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.

Cuts of Beef

There are a lot of different cuts of beef and each one is cooked a different way. Check out our guide to all the various cuts of beef.


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.