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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