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Stories by Nathan Myhrvold

Spherical Eats

The chemistry of encased mussels and other edible orbs

October 1, 2011 — W. Wayt Gibbs and Nathan Myhrvold
A New Spin on Cooking

A New Spin on Cooking

Chefs are turning to lab equipment to perfect their consommés

March 16, 2011 — W. Wayt Gibbs and Nathan Myhrvold