Check out the science behind these Grecian delights here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his... More

Where's the water? Check out the science behind this cooking method here. Note: Use a high quality ricotta cheese for this recipe. Check the ingredients label—it should contain nothing but milk, salt, and an acid or starter enzyme. Avoid any... More

Note: Why is butterflied chicken so darn good? Read about it here. Butterflied Roast Chicken with Quick Jus About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After... More

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely. About the author: Become... More

This recipe requires an accurate thermometer, as well as a picnic cooler capable of holding at least 2 gallons of liquid with a tight-fitting lid. Some coolers retain heat better than others. Heat retention can be further improved by draping... More

Note: Want to know all about homemade ricotta?: Check it out here.... More

Note: Read about the science behind the wings here.... More