Many of the 1,500 recipes in Modernist Cuisine were created in Nathan Myhrvold's Cooking Lab, a high-tech dream kitchen for anyone who aspires to cook with scientific precision. Take a tour of the tools:
A rotor-stator homogenizer  uses shear forces to emulsify liquids that don't usually mix. A combination oven  controls the humidity as well as the temperature of the air surrounding food. The rotary evaporator  works like a high-tech still, evaporating off flavorful aromatic compounds from a food and then collecting and condensing them into a concentrated essence. Food vacuum-sealed in plastic  cooks in a water bath controlled by computerized thermostats . Known as a sous vide cooker, the heated bath holds food for hours within a fraction of a degree of the preset temperature, eliminating oxidation reactions that can discolor food and harm its flavor or texture.