Turn Your Pasta Into Ramen With Baking Soda

I could have sworn a new article with more in depth instructions was posted a short while ago. Was it deleted?

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

I forgot to mention I making this recipe right now. So far it's coming out really well. Thanks Daniel.

How to Make Quick and Easy Italian-American Red Sauce That Tastes Slow-Cooked

I for one applaud the strategy you guys have taken here. I have always loved Kenji's articles (The science) and of course the recipes are always insanely good.

I was worried Kenji may be winding down after the announced move but he is back with a vengeance and I am really loving the new collaborative stuff by Kenji and Daniel. Kenji... I can't wait for the book, when is the release date or preorder link?

Hacker-Free Neapolitan Pizza for a Home Kitchen

I know this is an older post but holy sheezbits. This was amazing. Kenji you need to get a recipe book out there. So many amazing tips and tricks. I learn something from everything you write as well which transforms and elevates so many other recipes.

The Best Way to Reheat a Pizza Slice

It isn't clear from the article, How long do you heat them for?

The Food Lab: How to Make Real New England Clam Chowder

Care to do a write up on Manhattan Style?

The best way to cook tilapia is ________

Pat dry. Season with salt and pepper (Both sides) Take a half cup or so of flour (depending on how many you have) and grind in some Lemon Pepper. Place the flour mixture into a pie plate or similar and dip the tilapia in. Don't use eggs... The moisture from the fish will allow just a small bit to coat the fish. Knock off the excess flour and put aside. Once you are done preheat a cast iron skillet (on high) Add a tbsp of olive oil and turn to medium to medium high. Cook on each side for 3 minutes (depending on thickness of the fillets it may be more or less) Once done cooking move to a platter and squeeze some lemon juice on them (don't do it while they are in the pan as the acid can mess up your cast iron goodness)

The Food Lab: Stir-Fried Beef With Broccoli in Oyster Sauce

This was amazing! Now if you could reverse engineer a great NY (Takeout) style Wonton Soup Broth... (Hint hint) I would be in heaven!

Sous-Vide Steaks

Oops. I just read the article linked from this post. I see it now. Awesome site by the way... I should say awesome section rather. The food lab rules.

Sous-Vide Steaks

Forgive my naivete but how long and at what temp would a steak need to be done for medium? Medium I believe is 150-160 degrees, can this be accomplished with the Cooler hack?

Wonton Soup (NY Style Takeout) Broth... Help.

I have tried every recipe I could find and have not come up with any that taste as good as the fast food take out place in my hometown.

The wontons I have perfected but the broth eludes me. I have tried stocks (store bought and homemade) powders etc.

Any help or a proper recipe is much appreciated.


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