The team at Modernist Cuisine has raised the bar on the ALS Ice Bucket Challenge by filming it in slow motion.
In this phenomenal video below, every drop of water seems to be suspended in the air as a giant mass before it soaks Nathan Myhrvold from head to toe. The video starts off with the chef explaining the meaning behind the challenge and then goes on to feature 30 glorious seconds of an icy shower.
Myhrvold was nominated for the challenge by Jerry Hancock, founder of Subzero Ice Cream. The chef goes on to challenge author Harold McGee, Tim Ryan, president of the Culinary Institute of America (who was also challenged by Thomas Keller) , and Tim Zagat, founder of Zagat.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.