Submissions from modernistcuisine.com

		The Difference Between American Rye and European Rye (modernistcuisine.com)
		2 points by speckx 3 months ago \| past
		How Pressure Cookers Work (modernistcuisine.com)
		4 points by lucaspauker 9 months ago \| past \| 1 comment
		Modernist Cuisine: The Art and Science of Cooking (modernistcuisine.com)
		144 points by tyleo 9 months ago \| past \| 138 comments
		“Modernist Pizza” by Nathan Myhrvold (modernistcuisine.com)
		3 points by cpeterso on Feb 10, 2023 \| past
		The science behind non-Newtonian noodles (2014) (modernistcuisine.com)
		22 points by fanf2 on Aug 1, 2018 \| past
		The Maillard Reaction (modernistcuisine.com)
		1 point by jjallen on April 9, 2014 \| past \| 1 comment
		Modernist Cuisine: The Art and Science of Cooking (modernistcuisine.com)
		1 point by rachbelaid on March 6, 2013 \| past
		Former CTO of Microsoft is revolutionizing cooking with 2438 page long cookbook (modernistcuisine.com)
		2 points by kristofferR on March 10, 2011 \| past
		The Geekiest Cookbook of All Time (modernistcuisine.com)
		1 point by Bud on Feb 16, 2011 \| past
		Modernist Cuisine: Nathan Myhrvold's $500 Cookbook (modernistcuisine.com)
		2 points by jakarta on Aug 30, 2010 \| past