The story of the world’s most beloved food is now streaming. Modernist Pizza Podcast documents the story of pizza—past, present, and future—through the voices of industry leaders and innovators, tracing the impact of pizza on our lives. Join us each week for a new slice of the story.
Modernist Pizza is the definitive guide to the world’s most popular food. This groundbreaking multivolume set is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza.
The best way to eat pizza is with others, which is one of the reasons pizza parties are universally beloved. Making pizza for a crowd, however, can present some logistical challenges, especially if you are only able to make one pizza at a time. These tips and tricks (the results of our team’s extensive experiments), […]
Whether you’re gearing up to make pizza or have someone special in your life that is, we’re here to help. We’ve put together this handy guide to essential pizza-making tools and equipment to help you stock up. This list features some of our favorite basic items that you’ll find in any well-stocked pizzeria as well […]
Pizza is one of the most beloved foods in the world—the whole month of October is even dedicated to it in the United States. This National Pizza Month, we couldn’t be more excited to release Modernist Pizza, which is now officially on sale. Some retailers are experiencing fulfillment delays, however orders placed through Modernist Cuisine […]
Pizza: Origin, Culture and Making it with Nathan Myhrvold
Nathan Myhrvold’s Latest Tome Transforms Pizza into Literal Works of Art
Microsoft to “Modernist Cuisine:” A Deep Dive Into Pizza
Geminid Meteor Shower: How to Watch Its Peak in Night Skies
A look at pizza science.
Secrets to Cooking Pro Pizza at Home: The Best Gear, Recipes and Tricks
Few things are as delicate and ephemeral as a snowflake, which is one of the reasons Nathan felt compelled to tackle the subject matter for his new micro-photography series at the gallery. Altogether, these tiny, intricate crystals play a crucial role in the global water cycle and thus food production.
Modernist Pizza is the culmination of exhaustive research, travel, and experiments to collect and advance the world’s knowledge of pizza. Take a look inside the definitive guide to one of the world’s most popular foods.
Modernist Bread places the latest scientific research and state-of-the-art applications into the hands of anyone searching for answers about bread making. Spanning over 2,600 pages, it is the largest, most comprehensive book ever written about bread.
The book that started a revolution. At 2,438 pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world.
Modernist Cuisine at Home opens up a new world of culinary possibility for passionate and curious home cooks. Filled with helpful scientific insights, mouthwatering recipes, and step-by-step guides, this 456-page volume makes it easy to bring dining of the highest quality to your own dinner table.
The Photography of Modernist Cuisine is a feast for the eyes. This massive and stunning art book features 312 pages of incredible photographs from Nathan Myhrvold and his photography team as well as the techniques and stories behind the images.
Modernist Pizza, the next book in the award-winning Modernist Cuisine series, explores the science, history, equipment, techniques, and people that have made pizza one of the world’s most popular foods. Spanning over 1,700 pages, the multivolume set is much more than a cookbook: it’s an indispensable resource for anyone who loves pizza.
Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial department—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.
Traditional, Modernist, and Neo-Neapolitan Pizza Course, taught by Modernist Cuisine Head Chef Francisco Migoya