David Chang on the allures of the kitchen’s dark side and its battle against the light.

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Iliana Regan shares her perspective on changing kitchen culture.

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The Gelinaz Shuffle is about osmosis, an exchange of flavors and ideas.

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senderens redo

Examining the legacy of the pioneer who trained Passard.

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The Japanese art of kintsugi, which shows that something broken can become better than it was before.

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The author of “Skirt Steak” argues that women aren’t deemed restaurant material.

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A look at one of Paris’ most beloved, and quietest, chefs.

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Perhaps you should shut up about the small plates spot where there used to be a fishmonger, a butcher, a grocer, or hardware store, argues the editor of the Observer Food Monthly.

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In embracing freeform exploration and deliciousness over convention, Namae Shinobu’s cooking heralds a new wave in Japan.

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A revered Japanese mixologist who thinks both the color and shape of the glass affect how a drink tastes.

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Yoshihiro Murata on the need to push things forward and the future of food.

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A recipe from the boys at Bror

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Understanding why you’re doing something is an important aspect of doing it well.

Wylie Dufresne 

Symposiums & Talks

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MAD5 will take place in 2016 rather than 2015. Quite simply, we want to make MAD5—or “MAD GO”—as impactful as possible. In the coming months, we will start scoping out some of the projects we hope to present, as well as more information about how (and why) to attend. Stay tuned for updates on the date, location, and program of MAD5 by signing up for our newsletter.

About MAD

MAD (taken from the Danish word for “food”) is a not-for-profit organization that works to expand knowledge of food to make every meal a better meal; not just at restaurants, but every meal cooked and served. Good cooking and a healthy environment can and should go hand-in-hand, and the quest for a better meal can leave the world a better place than we found it. MAD is committed to producing and sharing this knowledge and to taking promising ideas from theory to practice.