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

SO-VIDA Sous Vide Weights - Review

So vida sous vide weights 3 As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present SO-VIDA Sous Vide Weights as one possible solution to that problem.

Disc Neodymium Magnets for Sous Vide - Detailed Review

Sous vide bok magnets close As a sous vider, sooner or later you will run across the "floating bag challenge". Specifically, this is when the sous vide bag in the water bath begins to float, exposing a portion of the contents above the water level. In this review we present disc neodymium magnets as one possible solution to that problem.

Sous Vide Halibut with Chimichurri and Tomato Salad Recipes

Sous vide halibut chimichurri sauce 5 Halibut is a light but flavorful fish; combining it with an herby chimichurri and an acidic tomato salad helps highlight the flavors. Chimichurri is a garlic and parsley based sauce and is very popular in many South American countries. Most chimichurri is pretty oily but I halved the olive oil in this recipe, if you prefer a more traditional style y

Sous Vide Sausage with Honey-Sriracha Cauliflower Recipe

Sous vide sausage sage cauliflower slaw 15 This sous vide sausage recipe is complemented with a spicy honey-sriracha glazed cauliflower and a crispy coleslaw.

Latest Forum Posts

How to use an electric stove?

I’m planning to surprise my girlfriend abroad with some home cooked meals when I visit her, and I just don’t know how to use one of those electric stoves. When she first invited me to her home after th...

Chicken Breast Roast

Greetings, I am able to procure fairly large boneless/skinless chicken breasts that I usually cook in pairs as a roast that I “net tie” together. The roasts end up taking on a football shape that ar...

Proper wine storage

I've read many articles about how to preserve good wine taste and now I know that temperature and humidity of the cellar are key features for storing wine. Considering these two musts I'm trying to cho...

Good spanish octopus recipe?

Hello! I'm looking for a spanish octopus recipe. I tried some octopus while doing the Camino de Santiago and it was beautiful, but can't find the exact recipe. Thank you. ...

Vacuum Sealer

My vacuum sealer doesn't have settings. Is there a concern with too much vacuuming- I have typically stopped short of letting the machine vacuum and seal, and then just used the seal button- is it OK ...

Excess space in bags - does size matter?

I note that in some cooking runs, more liquids are released from the meat. Higher temps, longer cook times. Those liquids have to go somewhere, if they can. With a lot of excess bag, even with a goo...

Circulator or water bath

Hi all, I'm looking to take the plunge (pardon the pun) into sous vide for the first time. I'm torn between two different types of sous vide machine https://www.amazon.co.uk/Anova-Culinary-Bluetooth-P...

Sous Vide Supreme Meat Size Limit?

Will the size of a 8 pound roast adequately fit the Sous Vide Supreme 11 liter water oven without affecting performance? What is the upper limit of size/weight that won't fit or not perform? Any Sous...

Food & Wine Sous Vide from HSN

Has anyone purchased the Sous Vide unit from HSN (besides me)? Retired & on fixed income so I had to go the cheapest route. Cost $99.00 @ $25.00 monthly payment. ...

Xanthan gum whitening

I made a jus gras according to the recipe in Modernist Cuisine at Home. This calls for initial thickening of stock by adding xanthan gum to the liquid while processing with an immersion blender. In te...

Other Modernist Cooking Content

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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.
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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.
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Modernist Ingredients

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

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.
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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.
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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.
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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.
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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.
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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.
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Spices

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.
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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.
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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.