With the Fiery Heat of the Searzall, Dave Arnold Shows How to Perfectly Grill a Steak

By yara.bishara

Watch Dave Arnold Use a Red Hot Poker to Literally Ignite a Cocktail

By yara.bishara

MOFAD Lab

The Wonders of Liquid Nitrogen, Explained by Dave Arnold

By Cristina Cerullo January 7, 2016

What’s Next For the Museum of Food and Drink? A Big Breakfast, Maybe

By Cristina Cerullo February 5, 2016

How Is Bitter Different From Sweet? It’s All In Your Brain.

By Cristina Cerullo February 2, 2016

A Brief History of Mint, from Air Freshener to Breath Freshener

By Cristina Cerullo January 4, 2016

Map

The Supercharged Flavor Guide to Boston

By Cristina Cerullo February 3, 2016

Bending the Rules: Lafayette's Jennifer Yee and Her Sweet Chestnut Parfait with Fennel Pollen Meringue and Blood Orange and Fennel Salad

By Jillian Fairchild January 4, 2016

Why Mint Tastes Cold and Peppers Taste Hot, and Other Effects of Chemethesis

By Cristina Cerullo January 4, 2016

What Does It Mean When ‘Natural Flavor’ Is Listed as an Ingredient?

By Cristina Cerullo January 7, 2016

Five Questions: Jennifer Yee Loves Birthday Cake Mix, Just Like You

By Jillian Fairchild January 4, 2016

Map

The Supercharged Flavor Guide to Austin

By Cristina Cerullo January 4, 2016

Food Scientists Toy With Your Senses to Fake Flavor. Here’s How They Do It.

By Cristina Cerullo November 30, 2015

The MOFAD Gift Guide: 10 Holiday Picks for Adventurous Food Lovers

By hans.aschim November 30, 2015

Inside MOFAD Lab’s Opening Exhibit: From Bite to Brain, How Taste Works

By Cristina Cerullo October 29, 2015

At MOFAD Lab, Designing Your Own Smell With a One-of-a-Kind Smell Synthesizer

By Cristina Cerullo November 4, 2015

How to Take an Infiniti Q50 on A Diner's Road Trip, Without Leaving Brooklyn's MOFAD Lab

By Cristina Cerullo November 4, 2015

Watch Chef Will Horowitz Eat an Entire Habañero Pepper (and Ruin His Day)

By Cristina Cerullo November 4, 2015

From Idea to Cereal Puffer to Real-Life Installations, Here’s How to Build a New Museum

By Cristina Cerullo November 4, 2015

Take-No-Prisoners Bryce Shuman Eats a Habañero Pepper Without Batting an Eye

By Cristina Cerullo November 4, 2015

Seattle Chef Shota Nakajima Prepares His Meticulously Constructed 'Fall Bites' at Naka

By Cristina Cerullo November 4, 2015

How a Mad Scientist and a Restless Lawyer Teamed Up to Create a Museum About Food

By Marguerite Preston October 2, 2015

Husk's Brian Baxter Makes Perfect Shrimp and Grits

By Cristina Cerullo November 4, 2015

Map

The Supercharged Flavor Guide to San Francisco

By Cristina Cerullo November 4, 2015

Woodberry Kitchen's Spike Gjerde Makes a Quintessential Roasted Chicken with Vegetables

By Cristina Cerullo November 4, 2015

Five Questions: North End Grill’s Eric Korsh Still Has His Mind Blown By Picholine’s Vanilla Bean-and-Lobster Combo

By Cristina Cerullo November 4, 2015

Take a Trip to Denver with Award-Winning Chef Dana Rodriguez

By Cristina Cerullo November 4, 2015

Meet the Food Obsessives Behind the Museum of Food and Drink

By Cristina Cerullo October 2, 2015

Bending the Rules: Eric Korsh of North End Grill and His Smoky, Salty Smoked Sable Appetizer

By Cristina Cerullo November 4, 2015

Bending the Rules: Betony’s Bryce Shuman Cooks Short Rib in Reduced Short Rib Sauce, Because You Can Never Have Too Much Umami

By Cristina Cerullo October 6, 2015

A Brief History of Making and Faking Flavor

By Cristina Cerullo October 2, 2015

Eater NY
Map

17 Awesome Places to Eat on Your Visit to MOFAD Lab in Williamsburg

By Marguerite Preston October 21, 2015

Five Questions: Cool Ranch Doritos Make Betony Chef Bryce Shuman’s ‘Whole Body Just Go Nuts’

By Cristina Cerullo October 6, 2015

Bending the Rules: Duck’s Eatery Chef Will Horowitz and His Sour, Fermented, Pastrami Sandwich

By Cristina Cerullo October 6, 2015

The Journey of Vanilla: From Plant to Extract

By Jillian Fairchild August 27, 2015

Five Questions: Why Chef Will Horowitz of Duck’s Eatery Adds Anchovies to Everything

By Cristina Cerullo October 6, 2015

Map

The Supercharged Flavor Guide to New Orleans

By Eater Staff October 19, 2015

A Scent-Filled Dinner: Inside Chef Brad Kilgore's Experimental Meal in a Miami Parking Garage

By hans.aschim October 28, 2015

Scallops, Short Ribs, and So Much Chocolate: Check Out Chef Michael Taus’s Feast for the Eyes (and, Yes, the Mouth)

By Cristina Cerullo October 12, 2015

Modern Alchemy: Reverse Engineering Flavor

By Jillian Fairchild August 27, 2015

Meze and Octopus and Spit-Roasted Short Rib: Check Out Chef Mike Isabella’s Culinary Journey Through Greece

By Cristina Cerullo September 28, 2015

At Denver’s Acorn, Pork Shoulder Roasting on an Open Fire

By Cristina Cerullo November 30, 2015

Support MOFAD

By Jillian Fairchild August 27, 2015

Five Questions: Why Einat Admony Says in Today’s Food Industry, ‘It’s All Free and Open’

By Cristina Cerullo November 30, 2015

Fine Dining in an Old Auto Shop, at Seattle’s Sitka & Spruce

By Cristina Cerullo November 30, 2015

Inside the MOFAD Lab Opening Gala: Fabian von Hauske, Alex Raij, More Show Off for Food Fans

By Cristina Cerullo November 4, 2015

Flavor Mechanics: Understanding Olfaction

By Jillian Fairchild August 27, 2015