Editor Scott Mowbray takes you course-by-course at Nathan Myhrvold’s Modernist Cuisine Dinner.|Text: Scott Mowbray
“High fat gel,” formed in “fishing lure molds,” PB&J flavor: a bit soft and oily for my taste.
Chocolate chip, sugar, or biscotti: no matter what you're craving, we've got the perfect recipe for you.
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