Media Coverage
30 September 2022
Cool Tools with Nathan Myhrvold
Nathan's show-and-tell with Kevin Kelly covers four of Nathan's favorite cool tools: a Wiha screwdriver set, the Kuhn Rikon avocado knife, the Omax CNC-controlled waterjet, and the Profoto Pro-10 camera flash.
14 April 2022
As pizza popularity soars, chef and scientist share secrets from 12,000 pies
Inside a nondescript commercial office complex east of Seattle, an acclaimed professional chef and an ex-Microsoft tech executive have been quietly perfecting the art of pizza making and redefining possibilities for the perfect pie. Over the last three years, the chef, Francisco Migoya, and ex-exec, Nathan Myhrvold, have baked more than 12,000 pizzas and run 500 scientific experiments to produce what they call the definitive guide to one of the world's most popular foods.
13 December 2021
Geminid Meteor Shower: How to Watch It Peak in Night Skies
A picture by Nathan Myhrvold from the meteor shower in 2020 highlights how brilliant this winter sky show can be.
13 November 2021
Microsoft to “Modernist Cuisine:” A Deep Dive Into Pizza
Nathan Myhrvold spent 14 years climbing the ranks at Microsoft to become the company's first CTO—and then he left the tech world behind to pursue his dream of attending culinary school. He went on to found Modernist Cuisine, a research lab and publishing house exploring the cutting edge of cooking. Myhrvold discusses his latest series of books, which explore the history and science behind pizza.
21 October 2021
Tech titan Nathan Myhrvold and lifestyle guru Martha Stewart dish about pizza
When it comes to pizza, is there really anything new under the sun-dried tomatoes? Well, how about an all-black pizza, made with squid ink and black mozzarella? Or saffron pizza? Or a cheddar-apple-bacon pizza made with “Frankencheese”? Nathan Myhrvold, the techie/foodie who served as Microsoft’s first chief technology officer and founded Intellectual Ventures, laid out that menu today during an online chat with lifestyle guru Martha Stewart that focused on Myhrvold’s latest magnum opus, “Modernist Pizza.”
25 August 2021
Pizza In The United States Is What Convinced The World That Pizza Was A Great Thing
In today’s episode, we start by talking about one of Nathan’s biggest passions – food! He’s written two James Beard award-winning cookbooks and is coming out with a three volume, 1,700-page book about pizza later this year. We walk through the science, stories, culture, and history behind pizza and get his advice on how to make the perfect pizza. Then we discuss the state of innovation in the U.S. and how he thinks we can fight some of the world’s biggest problems like climate change and combatting diseases.
22 August 2021
Macro Photographer Snaps Exquisite Crystalline Snowflakes Using Special Camera He Built Himself
Photographer Nathan Myhrvold dabbles in different hobbies, enjoying science, cooking, art, and of course, photographing. His curiosity about how ordinary things can sometimes appear extraordinary led him to take macro photographs of microscopic snowflakes in breathtaking high resolution.
09 August 2021
Technical Innovation in Art Photography
Scientist, inventor, and food photographer Nathan Myhrvold thrives at the intersection of technology and art. In this episode of Guests and Gusto, he shares his “New View of Food,” and the innovative custom cameras he builds to take some of his most iconic shots.
05 August 2021
Idea, invention, innovation, and failure. Life lessons from the master of all, Nathan Myhrvold
Polymath. Multitalented. It’s hard to capture our next guest’s triumphant accolades in one word. Nathan Myhrvold really is a master of all. This jam-packed episode explores a multitude of layers. Nathan claims that his success comes from not specializing in one thing (despite that this is what the modern world rewards). “Failure is always an option,” and we have to be better at bouncing back from it and looking towards the next opportunity.
07 July 2021
The Best Pizza City in America Is Portland, Oregon
It’s not news that New Yorkers will want to hear. The best pizza city in America is—drumroll—Portland, Ore. That’s according to the authors of the upcoming Modernist Pizza, Nathan Myhrvold and Francisco Migoya, who ate almost 400 pies from coast to coast to come to that conclusion. Their three-volume, 1,700-page book will come out on Oct. 5 and will include a recipe manual. Portland’s dominance didn’t surprise Myhrvold, the former chief technology officer at Microsoft Corp. and co-author of the monumental Modernist Cuisine and Modernist Bread. “We had an inkling it would be good,” he says, “but we were shocked at how good it was.”