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 Most Popular Cookbooks

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

Latest Articles and Recipes

Sous Vide Poached Cherry Tomatoes Recipe

Sous vide cherry tomatoes poached 12 Using sous vide to lightly poach tomatoes results in a tender and moist side dish. The tomatoes are just heated through, not broken down, so cooking them at almost any low temperature works well. I usually serve them with steaks so I cook them at 131°F (55°C) because I toss them in with the steaks at the end of their cooking time.

Shakshuka with Sous Vide Poached Egg Blossom Recipe

Sous vide shashuka 12 I first tried shakshuka at the Park Slope restaurant Miriam, which serves an amazing variety of Israeli foods for brunch. It's a hearty and filling meal that is still packed with fresh ingredients prepared simply. I've found sous viding the eggs adds a level of control to the process that I didn't have before with traditional poaching.

Sous Vide Dill Pickles Recipe

Sous vide dill pickles 3 Crisp, tart pickles are a constant in my refrigerator but many store-bought brands are filled with sweeteners and stabilizers. Making sous vide pickles at home allows you to use only the ingredients you want and they are especially tasty when cucumbers are in season at the farmers' market.

Mango Red Curry Agar Whipping Siphon Foam Recipe

Mango curry agar foam whipping siphon 2 Mango curries are sweet, fruity and spicy, and they pair wonderfully with roasted meats such as pork loin or chicken breasts. This curry recipe is one of my favorites and I use it on many week day meals, but if I'm having a party or nice dinner I like to fancy it up some by turning it into a hot foam that blows away my friends!

Sous Vide Curried Chicken Salad Recipe

Sous vide chicken curry salad 1 Chicken salad is a classic summer dish, but sometimes it can be a little dry and bland, and no amount of mayonnaise can save it. Using sous vide to cook the chicken is a great first step, resulting in always moist and tender meat. To bump up the flavor, I turn to fruit chutney and curry powder. Then I round it out and add a ton of texture with dice

Latest Forum Posts

Time/Temp ruler question

I use the ruler for time and temp, just up to temperature for tender cuts, fish etc. I am a bit puzzled about the pasteurisation times, though -for instance, a slab 40 mm thick takes 2:30 to come up to...

Rest the roast beef to cool a bit before searing?

Newbie here. I read that some cooks let the roast rest to cool off so that the searing won't overcook the meat, thereby getting a gray ring. What is your opinion + if you do rest, how long should the...

Overnight cook: Evaporation?

Newbie here. I'll be making a top sirloin roast in a stockpot overnight and am concerned about evaporation of the water. Should I create some type of covering for the pot?...

Tie a top sirloin roast?

Newbie here. I'm doing a top sirloin roast. Is it best to tie it or not before cooking?...

Turkey breast - pound it flat or not?

I seen where you can hammer out a turkey breast to make it thin and larger and wrap a sausage inside the turkey breast making a log. Question, would pounding the turkey breast make the breast meat m...

Dark turkey meat temps?

I was planning on deboning a turkey leg and thigh keeping them together and then rolling both side up into 1 large log and take the turkey skin off and rap the log with bacon and fry up the skin later....

Turkey breast - Butter or no butter?

I seen a video on line that they said steak was better without adding butter to the bag so I was wondering if anyone has tried a turkey breast with and without butter while cooking sous vide to see whi...

Vacuum sealing for beginners

Hi Everyone, I have never used a vacuum sealer and don't own one. What appliances do I need to get started, what are your recommendations, are there any best practices for vacuum sealing? What doe...

Newbie needs help - Korean (Kalbi) Ribs

hi. i followed the amazing ruler guide and had 5 bags with 4-5 'flaken' cut short ribs single layer (preseasoned with little marinade) and set the Anova at 131 degrees F for 3.0 hours. Then i remove...

Magnetic Stirring Device

Hello, I am sure everyone knows already, but using a magnetic stirring device with temperate probe is very helpful for dispersment and hydration of these powders. It takes some time for some ingred...

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.