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The Food Lab: The Best Vegetarian Bean Chili
Why does vegetarian chili get such a bum rap? Beans can taste good in chili. Tomatoes can taste good in chili. Heck, even pork and tomatillos can taste good in chili. So why shouldn't we be able to make a completely meatless version that tastes great as well? My goal this week is to create a 100% vegan chili recipe that has all of the deep chili flavor, textural contrast, and rib-sticking richness that the best chili should have.The Food Lab: How To Make Vegan Mayonnaise
What's stopping you from using something completely different from eggs to form the base of mayonnaise? Turns out, nothing. By removing the egg and subbing in silken tofu or even roasted eggplant, for example, you get totally vegan mayo.12+ Ways to Amp Your Guac
Now that I've gone and said that I like my guacamole super-simple in today's Food Lab post, I'm gonna go against everything I said and offer up a dozen or so variations on the beast. Guacamole with roasted garlic, pumpkin seeds, Sriracha, Old Bay, and many more add-ins—check them all out here.The Food Lab: The Best Guacamole (and the Science of Avocados)
Guacamole was the very first dish I learned how to make, unless you count heating up a frozen chicken pot pie or pouring hot water into a Cup of Noodles. The best guacamole is the simplest. What's the best way to incorporate aromatics? Does the seed really prevent it from browning? What's the best way to mash your 'cados? We'll answer all of those questions today.The Food Lab: Ultra Crisp-Skinned Slow Roasted Pork Shoulder
This week we're going to talk about what is perhaps the greatest of all bits of culinary alchemy. The transformation of one of the cheapest cuts of meat in the butcher's display case into one of the most glorious festive centerpieces imaginable. We're talking pork butt, in all of it's juicy, porky, spoon-tender in the middle, impossibly crisp and crusty-on-the-outside glory.The Food Lab: How to Cook a Perfect Crown Roast of Pork
In the last couple days of The Food Lab's porkstravaganza 2011, we've covered some particularly fatty and/or messy cuts of meat. Suckling pig is delicious, but carving and serving it is no walk in the park. Porchetta is, frankly, the ultimate holiday roast, but can be a bit rich for some. Enter the crown roast. Pretty, presentable, and delicious, it's the best pork option for those who prefer their pork a little leaner and who like meat with a distinct chew and texture.The Food Lab: How to Make All-Belly Porchetta, the Ultimate Holiday Roast
Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom.The Food Lab: How to Roast a Whole Suckling Pig
You know what I've noticed? I don't write about pig nearly as often as I should, given how much I love the beast. Well, little piggy, this week I'm going to repay my debt to you and your unique porcine pleasures by honoring you with not one, but four complete guides to serving you up for the holidays in various incarnations. First up: suckling pig.The Food Lab Thanksgiving Special: My Favorite Fall Salad
Why do salads get a such a bad rap on Thanksgiving? I know that on turkey day, most of us are in it for the carbs, and there's a lot to be said about stuffing yourself silly with stuffing or getting mashed on potatoes, and there's nothing wrong with that, but here's my theory as to why salad is so often shunned.Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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