'The Food Lab' on Serious Eats

The Food Lab: Red Wine-Braised Turkey Legs

If you're making our turkey porchetta, it means you'll have a couple of turkey legs left lying around. You could simply roast them in the traditional manner, and provided you cook them long enough to get 'em tender and crisp their skin, they'll definitely turn some heads when they walk into the room. But if you want turkey legs that are pretty and tasty enough to be crowned queen of the ball, then might I suggest another option? Braise them. More

The Burger Lab: How To Make The Ultimate Bacon Cheeseburger

If there is one universal culinary truth, it's that bacon is easy, which probably explains why I don't often order it on my burger. It takes the fun and the challenge out of the whole thing. Pretty much any burger's gonna taste good with a pile of crisp bacon on top of it, right? Well today we're throwing decency to the wind. I don't often eat bacon on my burgers, but when I do, I want them to be the baconiest bacon burgers I can eat. More

Ask the Food Lab: Does Resting Under Foil Ruin Meat?

"Does resting food under foil help retain heat or just destroy crispy skin? Or is the skin / crust not affected by a foil tent? Does protein laid bare on a plate loose that much extra heat, that tenting with foil is required? If foil is not used and the protein cools down faster does that help speed up the re-distribution of juices? I'm in the crispy skin / crackling crust crowd so I don't like to tent under foil. Am I terribly mistaken?" More

The Food Lab: How To Make the Best Creamy Cole Slaw

I can't say that I grew up eating cole slaw, nor was it love at first taste. In fact, I didn't truly start loving cole slaw until I tasted the excellent version that Barbara Lynch makes at her B&G Oysters in Boston's South End. Rather than soupy or gloppy with excess mayonnaise, the slaw there is tangy and fresh, with just a hint of creaminess to bind it together. That's what we're after in this week's Food Lab. More

The Food Lab Turbo: Grilled Strip Steak with Creamy Yogurt Sauce and Tomato-Cucumber Salad

Thicker is not always better. I like my milkshakes drinkable through a straw and my friends relatively intelligent. But when you're talking a high-end steak for the grill or cast iron skillet, your steak's got to be at least thick enough to allow you to get a really great, crusty sear without overcooking the center. Here's how to get the ideal portion cut for grilling the perfect steak. More

The Burger Lab: Burger + Hot Brown = Hot Brown Burger

This version of the classic Hot Brown sandwich takes out the one head-scratching element: the turkey. I mean, it's not like the turkey taste bad, per se. I quite like the turkey in there. But still, it has always felt odd to me to combine what is regarded as one of the healthier meat choices with what has the potential to be the greatest calorific splurge of a sandwich ever created. Replacing the turkey with a grilled juicy hamburger patty realizes that potential. More

The Food Lab: How To Make The Best Fajitas

I'm not particularly proud of my time time spent working at the kinds of cheesy chain restaurants you'd find next to the Victoria's Secret at the mall or perhaps in Times Square. But aside from making me shun any writer that uses the phrase "X to perfection," it did teach me one valuable lesson: People looooooove meat served on a sizzling platter. Today at The Food Lab, we figure out the best way to make them at home. More

The Food Lab Rapido: Pico de Gallo

Pico de gallo literally translates to "rooster beak," and while the etymology is not exactly exhaustively documented, I trust the New Food Lover's Companion's explanation that the finger motion you use when picking up bits of pico de gallo to stuff into your tacos or top your totopos resembles a rooster's beak. Also known as salsa fresca or salsa mexicana (because of its resemblance to the colors of the Mexican flag), it's made by combining chopped tomatoes, onions, and chilies. But our version is ever-so-slightly more optimized for better flavor and texture. More

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