Vagabond Cookbook

The best you ate on vacation? Make it at home tonight.

The base for microwave crème caramel in a mug

How to make an incredible dessert out of stuff lying around your office lunchroom

Everyone’s so down on technology these days. “The Internet is turning us into drooling mushheads!” “No one talks anymore! They just fiddle with their damn cellphones!” “The government spies on us through our e-mail!” (OK, fair point.) Still, the joys of progress well outweigh the gripes of a bunch o’ crybabies. I’m not just talking about Roombas and 24/7 access to dirty pictures, either. I’m talking about antibiotics that’ve kept millions from writhing into an early grave. I’m talking about upgraded rice strains that fill the bellies of starving children. I’m talking about Class IV lasers that can crisp just the fat of bacon, leaving the meat striations crudo. “Wait… what?” Molecular gastronomy. It’s been a buzzword (or buzz phrase, rather) in kitchens ever since Ferran Adrià whipped up his first lecithin foam. Taking ingredients and techniques from the packaged food industry, so-called modernist chefs tweak the textures of their […]