Meanwhile, the Cooking Lab hosts a 30-course dinner every few months, in the warehouse, for food writers, chefs, and other special guests — Thomas Keller, Jacques Pépin, Harold McGee.

Instead of straining or filtering materials, the Cooking Lab team uses a centrifuge (4) to separate and extract unique ingredients like pea butter, the small amount of fat in peas.

A centrifuge saves a cook time: a separation process, such as extracting the oil from a vegetable puree, that might take days under natural gravity finishes in mere minutes at 20,000 g.

Courtesy of Cooking.Lab The contestants had been asked to apply ideas from molecular gastronomy, a field exploring the science of cooking. In 2007, the Lisbon team founded a molecular gastronomy ...

To research the book, Myhrvold built a 4,000-square-foot laboratory, kitchen, and photo studio in an 18,000-square-foot former motorcycle showroom in ­Bellevue, where an ever-expanding team of ...

Move over Sub-Zero — make way for centrifuges, Pacojets, Rotovaps, ... Maxime Bilet, head chef at the Cooking Lab. 8. Media Platforms Design Team. A chef cryo-frying a burger patty; ...