WATCH: WSJ Reporter Attempts Nathan Myhrvold’s Modernist Cuisine Mac-And-Cheese | The Braiser

WATCH: Danny Bowien Makes Jimmy Fallon Cook With Absurdly Huge Chopsticks

by Tina Nguyen

Yes, they look like props from a late night comedy show -- but any self-respecting Asian knows of the enormous chopsticks that their parents used for stir-frying. (Remember, the ones the length of a child's entire arm?). Danny Bowien respects the giant chopsticks.

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Eddie Huang On Cooking With Weed (And Cheetos)

by Tina Nguyen

Incredible revelations about the Human Panda abound in the latest edition of High Times. For instance: did you know that Eddie Huang smokes the reefer? If you didn't, prepare to be totally astounded by the rhapsody of weed that is this interview.

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Martha Stewart On Her Ex-Husband: 'He Went Nuts And Left Me! Can You Imagine?'

by Mariella Mosthof

Martha Stewart stopped by The Dr. Oz Show today to hawk her new book Living the Good Long Life, and while conversation turned inevitably to her Match.com dating life, she revealed a few bawdy tidbits we didn't expect to hear from ever-cordial Martha.

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GIVEAWAY: Tickets To Meet (And Eat With!) Adam Richman And 40 Of NYC's Best Chefs

by Laura Norkin

Richman's hosting the NYC event for the third year in a row, and says, "whenever you have a chef that's like, 'this is just something I'm playing with,' you know that's always going to be the dope shit." You know what else is dope? Winning free tickets to The New Taste of the Upper West Side. See how right here:

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WATCH: WSJ Reporter Attempts Nathan Myhrvold’s Modernist Cuisine Mac-And-Cheese

by Tina Nguyen 12:21 pm, September 18th

Katy McLaughlin is but a mere mortal, a Wall Street Journal reporter whose culinary skill could never hope to match that of ubergenius Nathan Myhrvold. Yet Myhrvold’s newest cookbook, Modernist Cuisine At Home, takes all of the Cool Science that Modernist Cuisine highlighted and makes it accessible enough for this mother of two to attempt some Science: making mac-and-cheese with a fancy gourmet cheese sauce the consistency of Velveeta. (Chemistry makes it possible!) Her kids think it’s the best mac-and-cheese they’ve ever had, but advise her to next time please leave out the broccoli, because they’re kids.

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mac and cheese modernist cuisine modernist cuisine at home Nathan Myhrvold science Wall Street Journal

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