In this unique series called Donut Doubles, St. Louis-based photographer Brandon Voges found clever ways to compare people’s faces to different types of donuts.
Nathan Myhrvold's brainchild, the 2,438 six-volume Modernist Cuisine: The Art and Science of Cooking, is known as much for its rigorous breakdowns of culinary techniques as its awe-inspiring photography. According to the ex-Microsoft executive, he wanted the images to reflect the book’s singular, scientific approach to cooking. The photographs, like the recipes, reveal the magic behind cooking—the energy and processes we normally don’t see. For one trick in particular—the architectural section views of food as it is being prepared—Myhrvold actually employs a band saw to cut his equipment in half. In fact, Myhrvold’s kitchen also has its own full-fledged machine shop where microwave ovens, pots, blenders, and even stoves are sawed in half. To keep food contained in the half-appliances, pieces of Plexiglass are applied to the edges. Wanting to capture the real chemistry, Myhrvold notes that in almost every case the food you see cooking and being prepared is real—not added in post-processing.