New to Modernist Cooking and Sous Vide? 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 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 Pork, Bulgur, and Vegetable Bowl Recipe

Sous vide pork slices red bulgar bowl 4 There are many really fancy things you can make with sous vide, but my favorite reason for using it is because it is so convenient! This recipe is a prime example. It takes perfectly cooked sous vide pork chops and combines them with a simple base of roasted vegetables on top of some bulgur with a tangy lemon vinaigrette drizzled over everything.

Spicy Rosemary Sous Vide Pickled Carrots Recipe

Sous vide pickles carrots 6 This sous vide pickling recipe uses a higher temperature to soften up the vegetables. It works great with carrots, green beans, and other tougher vegetables. The timing varies based on the vegetable, but following the general guidelines in the Cooking by Tenderness article will help give you an idea. Personally, I usually go a little shorter so the

Sous Vide Pork Minute Steaks with Lemon and Pea Fusilli Recipe

Sous vide pork minute steak 2 Pork minute steaks are thin, and often chewy, cuts of pork that usually have a lot of flavor. Using sous vide to tenderize them results in a really tasty and tender piece of meat. Here I use them as a topping for a lemon and pea fusilli. It's a dish filled with bright flavors and bursts of both sweetness and saltiness. It's one of my favorite lig

Sous Vide Harissa Marinated Tofu and Kale Bowl Recipe

Sous vide tofu 14 It is safe to say that tofu isn't a favorite food of mine, but my father-in-law loves it and I wanted to try something special for him so I came up with this spicy tofu and kale bowl. Thanks to the Anova website I found a few variations on sous vide tofu recipes and adapted them to come up with this version.

Sous Vide Citrus Cured Salmon with Fennel Carpaccio Recipe

Sous vide salmon carpaccio 5 Lightly curing salmon infuses it with flavor and contributes a firmness of texture. Once it has been cured, I like to cook it at 110°F (43°C) to give it some structure without drying it out any. It's then chilled and sliced thinly before being served on top of a fennel carpaccio. It's a bright, citrusy dish that is great as a light main cour

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.