KINTsugi

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

Read More
ONPOISON

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

Read More
YAMAKIJOZO

One of Japan’s most fascinating fermentation facilities.

Read More
RAQUELMAIN

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

Read More
JENKINSPIECE

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.

Read More
SENMAIMAIN

A look at the process behind a storied Kyoto-style pickle.

Read More
NAMAEMAIN

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

Read More
SUGUKIpost

A step-by-step look at the science and tradition behind a Kyoto-style turnip pickle.

Read More
A warm cocktail of Nagano pink lady apples and sweet potato shochu.

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

Read More
KIKUNOI2

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

Read More
IDAFeatured

Some innovative thoughts from the MP for the Danish party Radikale Venstre and former Minister of the Environment.

Watch Video
crispydicksbror

A recipe from the boys at Bror

Read More
Trust me: we know so little about flavor.
Dan Barber 

Symposiums & Talks

View All Events


future-of-food

World Bank, Washington, DC

WATCH: David Chang and MAD at the World Bank: Future of Food

On April 16th, MAD traveled to the World Bank, in Washington, DC, to host a session of talks on this issue before some of the world’s most influential figures—an opportunity we were thrilled to share with David Chang and a couple of other friends.

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.