The Modernist Cuisine team is a collective of passionate chefs, scientists, researchers, photographers, engineers, machinists, editors, and marketing experts who are all dedicated to making, capturing, and thinking about food in new ways. Almost anything is possible at the Modernist Cuisine Lab, which is home to our state-of-the art research kitchen, photography and visual engineering studios, and full machine shop. We share our discoveries through our in-house publishing division, The Cooking Lab, which has produced four award-winning books. You can experience founder Nathan Myhrvold’s innovative food photography at Modernist Cuisine Gallery, with locations around the US. Our state-of-the-art research kitchen and laboratory is the backbone of Modernist Cuisine. Stocked with a centrifuge, rotary evaporator, freeze dryer, rotor stator homogenizer, pizza ovens, laser cutter, autoclave, and even a soft-serve machine, the lab is a culinary wonderland. The lab is also home to Nathan’s innovative photography and visual engineering studio, where he pushes the boundaries of food photography. The studio houses microscopes, custom-made robotics, and one-of-a-kind camera systems which Myhrvold utilizes for his photography. The team has written and produced the award-winning books Modernist Cuisine: The Art and Science of Cooking (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013) and Modernist Bread (2017). In addition, the team has created a touring photography exhibit that illuminates and brings to life the fascinating science happening daily in kitchens. We are currently hard at work on our next in-depth, multi-volume book Modernist Pizza, which will explore the science, history, equipment, techniques, and people that have made pizza so beloved.