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

Anova Precision Cooker WiFi Immersion Circulator Detailed Review

Anova wifi in box This is a detailed review of the Anova Precision Cooker WiFi, an inexpensive immersion circulator manufactured by Anova Culinary LLC. This circulator is essentially identical to the original Anova Precision Cooker except that the capability to communicate via WiFi has been added. This circulator, attached to a suitable container, will provid

Welcome to Exploring Sous Vide

Sous vide ribeye morel scapes plated I'm so excited you've decided to take the next step and are committed to consistently creating amazing food using sous vide! I've got a whole slate of lessons planned for you and you should be receiving an email about every 5 days.

Sous Vide Machine Benchmark Results

Lately there have been more and more sous vide machines entering the market every month. Each one has its own specifications, and pluses and minuses. Depending on what is important to you, different machines might meet your needs better than others. To help showcase the differences between the sous vide machines, and let people know which mac

How to Prevent Sous Vide Bags From Floating

Sansaire classic circulator square One of the frustrating issues people can run into is floating sous vide bags. There are several things that can cause this floating, with the most common being an excess of air in the bag. Another cause is by buoyant food such as several types of vegetables or frozen chicken. In addition to being a hassle, floating bags can also be dangerous sinc

Can You Reuse the Water From Sous Vide? - Ask Jason

Sous vide water faucet I feel like there is so much water wasted with sous vide cooking, do I really need to change it every time I cook? How clean is the water once I'm done, can I do anything with it? - Joshua H

Latest Forum Posts

Spherification of Butter

So my idea is to spherify butter; I do have good reasons, and will post a recipe when it works. But the spherification isn't working. Version 1: Clarified butter, warm, immersion blended with 2.5% cal...

Prosciutto-wrapped Chicken Breast

Hope it is ok to share a link from my blog? Loved this recipe, turned out perfect! if not ok, please delete my post and let me know so I won't do it again... ;-)

Vacuum Sealer Buyer's Guide and Vacuum Sealer bags and roll Discount Club

Hello fellow cooks! As we know, vacuum sealers are essential to Sous Vide cooking. When I began my Sous Vide journey I had no idea about vacuum sealers. I don't know about anyone else, but when I set ...

Sous-vide prior to stir-frying...

Hello, just joined the forum today after buying the Modernist Cooking Made Easy... I often make flatiron steak sous-vide then finish it on the grill - I was wondering if anyone has tried to cook a f...

Cook and freeze or freeze and cook?

Hi Our local Sprouts had a sale on Baby Back Ribs and St. Louis Style ribs and ,true to my New England Yankee Heritage, I over bought and have 2 slabs refrigerated in the original heavy plastic wrap....

Confused by cookbook

I recently tried the pork chops with five spice, for the Sous Vide Grilling cookbook. I am confused. The recipe calls for 2 oz of Worcester sauce and 1 oz of soy. Using 4 pork chops. My question is is ...

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...

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.