GOOD

GOOD Challenge Update: Apparently I Can't Give Up Processed Foods

I tried to not eat industrially processed food for a month. I failed. Should I blame poor planning, kakonomics, or faux-nostalgic Culinary Luddites?

Way back in the early days of February, I made a pledge: to give up industrially processed food for a month. The idea behind my pledge, and my colleague Cord's earlier renunciation of soap, was to see whether these individual lifestyle tweaks can create positive change—in our own well-being, in our communities, and in the world around us.

Keep Reading
Articles

Feast Your Eyes: Colbert and Myrhvold Enjoy "Ice Cream" That Tastes Like Ice Cream

Stephen Colbert and Nathan Myrhvold enjoy pistachio ice-cream that "isn’t really ice cream at all."

\n
\n

Not content with having a Ben & Jerry's flavor named after him, last night Stephen Colbert persuaded Nathan Myrhvold, the former Microsoft CTO and author of the epic Modernist Cuisine cookbook, to make him pistachio ice-cream.

The dessert, as Myrhvold's team explain on their blog, "isn’t really ice cream at all." It contains no eggs or dairy, but is instead constructed from pistachio nut oil and emulsifiers. Colbert is duly impressed:

Keep Reading
Articles

Modernist Cuisine, an epic, six-volume kitchen manual, has been landing on reviewers' and chefs' doorsteps this week. Here's a book that began on the message board eGullet as a series of posts by Nathan Myrhvold, a former CTO at Microsoft, on sous vide—cooking under pressure in plastic bags. After years of research, the books represent an encyclopedic compendium on food safety, techniques, ingredients, and preparations. I've only seen portions of the books, but there seems to be a wealth of informative, surprising information here for both professionals and home kitchen hacks. More importantly, there's a focus on visualizing information in detailed charts, matrices, and novel photographs.

Keep Reading
Articles

Drinkable Bagels and Pea Fat: Cooking with Microsoft's Former Chief Technology Officer

Sampling recipes from Nathan Myrhvold's $500 cookbook—made in his own ridiculously high-tech R&D kitchen.

We've written about the stunning visuals and high-tech recipes in former Microsoft Chief Technology Officer Nathan Myrhvold's new cookbook, Modernist Cuisine, before. But at $500 a copy, we haven't had the chance to take it into the GOOD kitchen and give it a test drive.

Keep Reading
Articles