The Food Lab

Unraveling the mysteries of home cooking through science.

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Stir-Fried Beef with Snap Peas and Oyster Sauce

The Food Lab J. Kenji López-Alt Post a comment

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. More

The Best Chinese Orange Chicken

The Food Lab J. Kenji López-Alt 2 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen. More

The Best Chinese Sesame Chicken

The Food Lab J. Kenji López-Alt 3 comments

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze packed with sesame flavor. The Chinese take-out classic, made in your own kitchen. More

Foolproof Eggs Benedict

The Food Lab J. Kenji López-Alt 2 comments

Combine our recipes for foolproof Hollandaise sauce and foolproof poached eggs—along with a toasted, buttered English muffin and ham crisped in butter—and you've got yourself a plate of eggs Benedict, the unrivaled King of brunch dishes. More

Pimento-Jalapeño Cheeseburgers

The Food Lab J. Kenji López-Alt 3 comments

There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat. More

Easy Fingerling Potato Salad with Creamy Dill Dressing

The Food Lab J. Kenji López-Alt 3 comments

The key to the deeply-seasoned potatoes in this tangy and creamy salad is to cook them in water seasoned with salt and vinegar. A dressing flavored with olive oil, sour cream, and dill binds it together. More

Grilled Pizza With Grilled Tomatoes, Asparagus, Goat Cheese, and Marcona Almonds

The Food Lab J. Kenji López-Alt 1 comment

I know I'm committing a grave seasonal recipe faux pas here by combining a spring ingredient (we're in the middle of asparagus season!) with a late summer product, but dammit, we've gotten so good at cherry tomatoes that they're sweet and flavorful pretty much all year round. More

Grilled Pizza With Grilled Shiitake, Sopressata, and Parmesan

The Food Lab J. Kenji López-Alt Post a comment

This guy is all savoriness. It starts with shiitake mushrooms charred on the grill. Slices of sopressata get the briefest turn over the fire, then go on top of a pie with fresh mozzarella. On go the mushrooms, along with a fistful of coarsely shaved Parmesan cheese. More

Grilled Pizza With Grilled Broccolini, Chilies, and Garlic

The Food Lab J. Kenji López-Alt Post a comment

Broccolini or broccoli rabe with garlic and chilies is a classic flavor combination. In this recipe, I toss the broccolini in garlic oil before grilling it over hot coals, then apply it in whole pieces to the pie which also gets slices of fresh mozzarella and a scattering of fresh hot chilies. More

The Best Egg Salad

The Food Lab J. Kenji López-Alt 28 comments

Perfect is a word that I throw around a lot, and it's always with the understanding that it's a goal that can be strived for but never achieved. This particular recipe for egg salad is about as close to perfect as I've ever had. It's not fancy, there are no special ingredients, but it's well balanced, with bright, fresh flavors and a texture that spans from rich and creamy to crisp and crunchy. More

Spicy Chorizo and Pinto Bean Chili

The Food Lab J. Kenji López-Alt 7 comments

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer. More

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

The Food Lab J. Kenji López-Alt 2 comments

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred. More

Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze

The Food Lab J. Kenji López-Alt 10 comments

Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce. More

Muffuletta-Style Grilled Stuffed Flank Steak (Stuffed With Salumi, Provolone, and Olive Salad)

The Food Lab J. Kenji López-Alt 6 comments

Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire. More

Easy Mexican Chorizo Tacos

The Food Lab J. Kenji López-Alt 5 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs

The Food Lab J. Kenji López-Alt 8 comments

Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day. More

The Best General Tso's Chicken

The Food Lab J. Kenji López-Alt 25 comments

If the British can proudly call Chicken Tikka Masala their national dish, then surely it's time that General Tso got his chicken in our national spotlight. Everybody knows the candy-sweet take-out joint version, but I firmly believe that it has the potential to be so much more than that. How great would a homemade version of General Tso's be, with a flavor that shows some real complexity and a texture that takes that crisp-crust-juicy-center balance to the extreme? Our version does just that. More

Foolproof Poached Eggs

The Food Lab J. Kenji López-Alt 1 comment

A 100% foolproof method for perfectly poached eggs with tight, clean whites and golden, liquid yolk, perfect for breakfast, brunch, or topping salads. Check out the video for more details. More

Perfect Steamed Boiled Eggs

The Food Lab J. Kenji López-Alt 14 comments

For the most evenly cooked, tender hard boiled eggs, forget the boiling water, use a steamer instead. More

Ultra-Smashed Cheeseburgers

The Food Lab J. Kenji López-Alt 26 comments

Classic smashed burgers are all about maximizing that deep, brown crust. But I found myself wondering, what if I were to take this to the extreme? Is there a way I could pack even more flavor into a burger? And thus, the ultra-smashed burger was born. Same burger size, but twice the amount of crisp, browned crust. More

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