About the Author

I'm Andrew. I'm a software engineer in San Francisco by day and ambitious home cook at night. I am completely obsessed with crafting high-end dining experiences at home.

I wholeheartedly reject the notion that delicious, gorgeous, thought-provoking food should be "left to the pros" and is impossible outside of a restaurant context. I'll be the first to admit that it takes a lot of time, effort, and sometimes money, but I'm here to tell you: despite what they say, it is 100% possible, and I spend a huge amount of my time dreaming about and writing about my efforts to do so.

I use this site to document my trials, successes, and misfortunes. You will not find many fast, easy weeknight specials on this site. There are more than enough blogs and cookbooks on that subject. However, I don't think there are enough resources for that special occasion where you want to go the extra mile. Maybe sometimes you want to spend a day or two really sinking your teeth into a project, and enjoying the fruits of your labor by that much more. Or maybe you're like me and you just plain enjoy the whole process start to finish, grind and all. That's what fivetwentysix is about, and that's who these recipes are for.

Many of the recipes on this site require specialized equipment, an assortment of hydrocolloids and other "modernist" ingredients, and regular ingredients that may be hard to acquire for some. Substitutes and alternatives are given where applicable, but to me modern cuisine is all about chasing down diminishing returns in pursuit of perfection, and you'll get the best results with the best tools at your disposal. That said, I do not have a 'dream kitchen' - I live in an apartment with a pretty run-of-the-mill kitchen, as far as built-in features go. If I can do it, you can too.

I do have an unfortunate habit of buying kitchen toys and ingredients I could almost certainly live without. But life is short. Do what brings you joy. Buy the best quality ingredients you can afford, invest in learning proper technique, and your food will show the difference.

You may also consider reading Guidelines & Assumptions, aka "how to use this site".

This site has no relation to FiveThirtyEight, but you should check them out, too.

If you have any questions or comments, feel free to leave a comment on any recipe or email me directly at andrew.berls@gmail.com. I would love to help you accomplish your goals.

What are you waiting for? Dive right in to the recipes.