The catalogue
Six cells, six cuisines
Each COOK cell contains the spice work and technique guidance for a specific cuisine, designed for a customer who wants to cook the dish properly but doesn't want to source 14 separate spices to do so.
COOK-01 · DEMONSTRATION
Chicken Tagine
North African slow-cooked classic
Preserved-lemon-and-olive Moroccan tagine. Saffron, ginger, ras el hanout, harissa, dried-cured lemon peel. The studio's first COOK cell, spec'd to production depth. Pairs naturally with BDRC Cell 15 (Couscous Marocain).
$48
v0.1
COOK-02
Mapo Tofu
Sichuan classic
Doubanjiang, doubanjiang, Sichuan peppercorn, fermented black bean, dark chili oil. The customer adds tofu and ground pork.
$48
Spec pending
COOK-03
Cacio e Pepe
Roman simplicity
The minimalist cell — cracked black pepper, dried tonnarelli pasta, the technique card for emulsifying pecorino into the pasta water properly.
$42
Spec pending
COOK-04
Cochinita Pibil
Yucatecan slow-cooked pork
Achiote paste, sour orange acid, banana leaf wrap. The customer adds pork shoulder. Cooks slowly; serves with pickled red onion and warm tortillas.
$55
Spec pending
COOK-05
Mujadara
Levantine rice & lentils
Cumin, allspice, dried mint, the technique card for caramelizing onions properly. Note: this cell overlaps with BDRC Cell 06 (Mujadara); the COOK version is the full-meal-kit format.
$48
Spec pending
COOK-06
Bún Chả
Hanoi-style grilled pork & noodles
Lemongrass, shallot, fish sauce, palm sugar concentrate. The customer adds pork and bún (vermicelli rice noodles). The nuoc cham technique card is the cell's centerpiece.
$52
Spec pending