Read about how to battle the bulge 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

If you're anything like me, chances are you've never stopped to think about the history of fajitas. This sizzling plate of meat and onions served with flour tortillas has always been a given, just like gravy-drenched enchiladas or the ubiquitous combo plates served in places specializing in Tex-Mex. But like any iconic food, there's a story behind that platter, and in this case a fascinating one that Robb Walsh has extensively researched for The Tex-Mex Grill and Backyard Barbacoa Cookbook. More

These little beef lollipops are coated in white and black sesame seeds for crunch, steeped in toasted sesame oil for aroma, and dipped in a spicy, fresh, pungent sauce spiked with the oil as well. More

An ultra-crispy burger. [Photographs: J. Kenji Lopez-Alt] Crispy, meet burger: Check out the delicious details 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... More

If you like steak sauce, this is a serious winner. Celebrated Chicago chef Rick Tramonto augments the ketchup base with umami-rich dried shitake mushrooms, soy sauce, dry mustard, and dark brown sugar, plus a few more secret ingredients. The result is round and rich, sweet and tangy, and quite balanced. More

A stew may seem heavy and wintry for the budding springtime, but this stew is lighter, fresher, and full of tender veal, earthy mushrooms, fresh lemony thyme, and shards of salty, crisp Jambon de Bayonne. With a dash of luscious cream, it's a breath of fresh, springtime air in the stuffy world of stews. More

Note: Interested in learning how we developed this recipe? Read about it here. About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from MIT, J. Kenji... More

Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a... More

Bruce and Eric Bromberg, the brothers behind the now nine-restaurant Blue Ribbon phenomenon, have eaten their fair share of brisket. After many years of it at family holiday meals, they embarked on a personal quest to create an exceptional version that wasn't a dried-out, stringy mess. In this recipe (just in time for Passover) from their soon-to-be-published Blue Ribbon Cookbook, they turn the aromatic vegetables in the pot into a luscious, full-bodied sauce for the brisket (a special touch they learned from their mom). More

There's more than meats the eye between these diminutive buns: Check out the science 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... More