EPISODE 15 | December 12, 2018

Deck the Challahs

It’s a season of celebration, and no matter what you’re celebrating, that usually means baking. Sweet or savory, traditional or…

EPISODE 14 | December 5, 2018

Emboiled in Lyes

We’re going down the rabbit hole of breads with holes! From the New York vs Montreal bagel debate—and the power…

EPISODE 13 | November 28, 2018

Breads Across America

We’re hopping in our Winne-bread-go and hitting the road—to explore the state of regional breads in America! We’ll travel to…

EPISODE 12 | November 14, 2018

Flatter, Better, Faster, Stronger

Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the venn diagram of bread baking,…

EPISODE 11 | November 7, 2018

Something in the Air

Bread has been paired with other fermentations for millennia—with beer in Russian literature, wine in religious texts, and cheese in…

EPISODE 10 | October 31, 2018

The Grain Revolution

Industrialization, and the semi-dwarf wheat developed during the Green Revolution, created a disconnect between farming and flour. But now, consumers…

EPISODE 9 | October 24, 2018

Mother, May I?

  Welcome to Season Two of Modernist BreadCrumbs! It seems only natural—and appropriately poetic—to start this season talking about starters. They’re…

EPISODE 8.5 | September 5, 2018

Season 2 Trailer

Modernist Cuisine founder Nathan Myhrvold and head chef Francisco Migoya are back with Jordan Werner Barry and Michael Harlan Turkell…

EPISODE 8 | December 13, 2017

Breadbox

This is Episode Eight of Modernist BreadCrumbs: “Breadbox.” Bread is immeasurable, no longer bound by precepts. The new dictum of baking bread is…

EPISODE 7 | November 29, 2017

Thermal Mass

This is Episode Seven of Modernist BreadCrumbs: “Thermal Mass,” on baking and ovens. We’ll discuss “thermal mass,” or the ability to absorb…

EPISODE 6 | November 22, 2017

Balls & Sticks

This is Episode Six of Modernist BreadCrumbs: “Balls & Sticks,” on shapes, scoring, and semiotics. Balls & sticks. You’ll hear this idiom…

EPISODE 5 | November 15, 2017

Against the Grain

This is Episode Five of Modernist BreadCrumbs: “Against the Grain,” on politics. How does bread play a part in politics you ask? Withholding…

EPISODE 4 | November 1, 2017

Milling About

This is Episode Four of Modernist BreadCrumbs: “Milling About,” History Part II, Pre-Industrialization. When we look back on how modern baking came to…

EPISODE 3 | October 25, 2017

On the Rise

This is Episode Three of Modernist BreadCrumbs: “On the Rise,” on yeast, leavening, and fermentation. Here, we observe a microscopic single-celled…

EPISODE 2 | October 18, 2017

The Great Civilizations of Grain

This is Episode Two of Modernist BreadCrumbs: “The Great Civilizations of Grain,” on grains, flour, and milling. In this episode, we look…

EPISODE 1.5 | October 11, 2017

Modernist BreadCrumbs Live: Nathan Myhrvold in Conversation with Michael Harlan Turkell

Nathan Myhrvold and Michael Harlan Turkell kick off Modernist BreadCrumbs, their new podcast series on Heritage Radio Network, with a special…

EPISODE 1 | October 4, 2017

Pre-ferment

This is Episode One of Modernist BreadCrumbs: “Pre-ferment,” on the history of bread. Modernist BreadCrumbs is a special collaborative podcast…

Culinary | December 13, 2017

‘Crumbs Baking Tips #4: Baking Flours 101

Culinary | November 29, 2017

‘Crumbs Baking Tips #3: How to Sift Flour

Culinary | October 25, 2017

‘Crumbs Baking Tips #2: How to Proof Yeast

Culinary | October 18, 2017

‘Crumbs Baking Tips #1: Bread Flour vs. All-Purpose Flour