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 [1] uses shear forces to emulsify liquids that don't usually mix. A combination oven [2] controls the humidity as well as the temperature of the air surrounding food. The rotary evaporator [3] 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 [4] cooks in a water bath controlled by computerized thermostats [5]. 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.