Ed Levine's Golden Rules of the Perfect Pancake

vanilla? no mention of vanilla? I love vanilla if not for the flavor of the pancake but for the aroma that fills the kitchen announcing pancakes are being made. Just a teaspoon is plenty.

The Best Gin for a Martini

Even though it's $47/bottle I have to throw NOLET'S in there just because its so amazing. You have to try it at least once.

The Food Lab: Why Chicken With Pan Sauce Is Always Better at Restaurants (and How to Make Yours Just as Good at Home)

I am surprised you use tetra packs instead of (BTB) Better Than Bullion. You're paying for water and storage and BTB tastes better I think. Also you can save a lot of time reducing in sauces since, well its already reduced. Add water as needed. I always have 2 jars of low sodium chicken BTB. It works for everything.

How to Make Microwave Popcorn in a Brown Paper Bag

I used to do this until I found a Melamine microwaveable bowl that is reusable. Also you don't need any oil. I add melted butter (kerry gold) after it is cooked. And then whatever spicy salty seasonings I can find in the cupboard.

Perfect Thin and Crispy French Fries

I am impressed with the lengths you will go to in the name of science. Well done.

30-Minute Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

@dnnythms I have to agree. The cinnamon flavor was way over pronounced. I will probably omit the cinnamon and cloves, and use 1 star anise. Also feel like 2T of sugar was a bit much, will try half next time and go up from there. I am also now recalling the ginger fish sauce dipping sauce and will add that next time. The process and everything else was spot on. Like pizza, even bad pho is good.

For the Best Sour Patch Kids, Go to a Show

sour sketti > sour patch kids
on flavor texture and sourness.

Win a Copy of 'Heritage'

fried chicken. hands down.

Win a Copy of 'Plenty More'

my favorite is spaghetti squash cauliflower ragu

Yum Jin Gai (Spicy Northern Thai-Style Chicken Soup)

Awesome! Keep them coming Kenji. Also waiting on that Sous Vide Chicken Rice recipe.

Chilies, Noodles, and Lamb: 11 Must-Eat Dishes in Xi'an From the Muslim Quarter and Beyond

@Kenji what are the chances they reuse those skewers in the trash bin?

Win a Copy of 'Buvette: The Pleasure of Good Food'

Win a Copy of 'Ceviche: Peruvian Kitchen'

lomo saltado, definitely.

Tamales de Queso (Cheese Tamales) From 'Ceviche: Peruvian Kitchen'

is it not customary to include the recipe for said "cook the book" recipe pictured at the top?

Our Top 10 Burgers in Atlanta

@ToddBrock Thanks. Great list1 Happy to see that all of these burgers are always available.

The Fresh Ramen Kits From Sun Noodle Will Knock Your Socks Off

I've been buy two-packs from the H-Mart here in Atlanta for over a year now. They are the best packaged ramens ever. And the noodles are great for a build your own ramen.

A Day in the Life: J. Kenji López-Alt, Chief Creative Officer

What a lovely day. I was with you until the hands in the nachos. I think you might have managed to turn me off cheese sauce, and I'm a nacho-at-the-movies kind of guy. Cheers to you and the pups!

The Food Lab: This is How Hot and Sour Soup Should Taste

Kenji I'm with you always siding with even mediocre wonton soup over hot and sour, but I've come to really like it on occasion . Your broth looks amazing, but please don't hate me if I use Better Than Bouillon.

Staff Picks: What's Your Recipe Deal-Breaker?

Max. Better than bullion is a solution for small (or even large) stocks. I've used it to add flavor to stir fries (mixed with water) or entirely for a pot of soup.

We Try All the Vietnamese Snacks at Saigon Sandwiches in San Francisco

Definitely pan fry your Banh Tet in really thin slices. Then serve with Maggi or soy sauce with scallions and chilies.

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Smoked pork shoulder

Cook the Book: 'Pasta Modern'

Had black spaghetti with an "XO" type sauce at a restaurant here in ATL. It was the best pasta dish ever.

Dear Restaurants: Please Stop Playing Live Music


How to Make Jerk Chicken at Home

I made this last night and it was AMAZING. I've made a few versions in the past but smoking with bay and allspice have a wonderful aroma and made it perfect.
Just a couple things. I actually placed unlit charcoal underneath and added lit charcoal on top. I didn't like the idea of having to add more on top.
Also, Kenji, do you think it would benefit from injecting the marinade? I used a jacquard to simulate jerking but didn't really penetrate that far. The meat was perfectly seasoned but the far inner parts of the chicken when eaten without the skin lacked the jerk flavor.
Thanks so much!

Video: How To Cook Steak In A Cooler With The Food Lab

Kenji as much as I love all the modern and food science techniques I feel this is not the most expedient of ways to cook a steak. I think some good grill/fire/cast iron pan skills would go a lot further to cooking a great steak than jury rigging a sous vide cooler to bring a ribeye to temp. It's one thing if you have an immersion circulator but the bang for the buck in this technique is not worth it for a steak. For other proteins certainly.

Steaks are easy to master. It just takes a little time.

Perfect Martini - Gin to Vermouth to Water ratios

So I heard Booker and Dax makes a "perfect" martini and that the key is really just the proper ratio of gin and vermouth to water, since all you're doing in a shaker is chilling and diluting. So they premix and and chill it, (i'm sure in some sort of space aged laboratory chiller) but couldn't we do the same thing at home?

I would like to fill a mason jar with a martini and stick it in the freezer. What is the proper ratio of gin to water to vermouth to reach that perfect balance?

Video: How To Cook Steak In A Cooler With The Food Lab

There are countless good ways to cook a steak. So long as you start with good, high quality meat, season it properly, don't overcook it, and get a good sear on it, you can't really go wrong. But if your goal is the ultimate in tenderness and juiciness, a steak with a crisp, crackling, dark brown crust that cuts open to reveal flesh that's perfectly pink from edge to edge, then you're going to want to cook your steak sous-vide. Sound expensive? Think again. Watch the video or read the transcript to see how you can cook the best, most consistently foolproof steaks of your life, all in a $30 beer cooler. More

Dinner Tonight: Pasta with Pork Loin, Chinese Eggplant, Baby Bok Choy, and Spicy Miso Sauce

I've had incredible success with every recipe I've tried from Takashi's Noodles, written by the celebrated Chicago chef Takashi Yagihashi. His instructions for soba, ramen, and udon have all been authentic, utterly delicious, and relatively easy to prepare at home. But the same level of authenticity disappears in the back of the book, when he starts dishing out wacky recipes for Italian pasta that are blessedly free of tradition. More

How to Make Soup Dumplings at Home

So we've been through guo tie (fried dumplings), the thick-skinned, crisp-on-the-bottom potstickers from Beijing, but what about their Shanghai counterparts? I'm talking the delicate xiao long bar of Shanghai; the ones that appear to be your standard dumplings, but miraculously burst open in a mouthful of savory broth with a tender meatball floating inside as you bite into them. More

How to Make Fried Pork and Cabbage Dumplings With Homemade Wrappers

Of all the foods off the A1 through A24 section of your local Chinese takeout menu, fried dumplings (that's Peking ravioli to you Bostonians) are perhaps the ones that benefit most from some home treatment. Unless you're really lucky, takeout dumplings are thick-skinned and greasy, any crunch having left them in the long steamy bike ride from the kitchen to your door. More

How to Make Potato Gnocchi

Though the whole process of making potato gnocchi from scratch may sound a little daunting, once you get rolling, it's really not hard and is actually kind of fun. Check out the slideshow tutorial to see how easy it is to make light, tender, and delicious homemade gnocchi. And then take a look at a few suggestions for simple sauces to go with them. More

Behind the Scenes at the Nathan Myhrvold's Modernist Cuisine Cooking Lab

If you've already had a chance to look at the photos insane dinner I had at the Modernist Cuisine Cooking Lab in Seattle a couple weeks back, you may be interested in knowing what goes into preparing all that food, and the book. Before the meal, we took an extensive tour of the massive warehouse space that houses the Cooking Lab. Ever seen a microwave cut in half? More

Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles

As a half-Japanese kid in the '80s, I grew up eating instant ramen at least once a week, and it still holds a special place in my gut. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As such, I've spent a lot of time devising ways to upgrade my ramen in cheap, easy ways. Ghetto gourmet, if you will. More