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Martin Bowling

Win a Serious Eats Edition KettlePizza Baking Steel Combo for Father's Day!

Pepperoni & sausage

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

prime rib, MOAR prime rib :D

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Aged Standing Rib Roast

Seriously Delicious Holiday Giveaway: The Baking Steel

Pepperoni it's a classic :)

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

aged standing rib roast for christmas dinner

Seriously Delicious Holiday Giveaway: The Baking Steel

Anything :) just give me MOAR pizza

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

A nice dry aged prime rib roast

The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition

Kenji,

First thanks for taking the time to answer and thanks for the congrats! And obviously wouldn't put you on the hook for any food safety issues, just curious if my read of the science was indeed sound that it should be just as safe.

Cheers! Happy Thanksgiving!

Ask The Food Lab Anything, Thanksgiving Edition 2013

My wife is pregnant with our first child. I don't want to over cook our breast meat obviously; but some books / sites are recommending taking poultry to 180 to serve to pregnant women. Do you know of any science that suggests this meat would be any safer? From my read on your food safety stuff I'd say no and take it to 150. Any thoughts?

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

i know it's probably the number one answer but ordering from a big chain instead of making it, to make it even worse it was always little caesars - I was like dad that stuff is like a grocery store frozen pie, get me real pizza!

Father's Day Giveaway: Win a Jumbo Cowboy Chop Steak

Finish it with a nice salt, an ice cold IPA, roasted corn, garlic cheddar smashed potatoes.

Martin Bowling hasn't written a post yet.

The Burger Lab: How to Make The Best Chili For a Burger (or Hot Dog!)

You'd think that making a really great chili burger is as simple as making really great chili and a really great burger and sticking them together. But it ain't that simple. The problem is that a great chili is a meal in itself, not a condiment. For topping burgers, fries, or hot dogs, chili should have slightly less kick than a full-fledged, punch-you-in-the-mouth-with-flavor chili, with a much finer, sauce-like texture that doesn't distract from the crispness of the burger or overwhelm the bun. More

The Burger Lab: The Fake Shack

More than enough has already been written about the Shack Burger from New York City's Shake Shack. I decided to recreate it at home, which meant I had to eat it, dissect it, deconstruct it, research it, eat it some more, rebuild it, break it down again, reconfigure it, taste it, eat it one more time, and finally reconstruct it again. Here are the results. More

Sous-Vide Steaks

Note: The science behind sous-vide is fascinating. Check it out 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... More

The Food Lab Thanksgiving Special: Ultra-fluffy or Rich and Creamy Mashed Potatoes

During Thanksgiving, that most divisive of holidays, mashed potatoes are perhaps the most divisive side dish of the lot. I like mine to be rich, perfectly smooth, and creamy with plenty of butter and heavy cream, loaded with black pepper, maybe some chives if I want to feel extra fancy. Somewhere between a dish on its own and a sauce, it should have the consistency of a pudding, slowly working it's way across a tilted plate. I like to pick up a piece of turkey and swirl it in my gravy-covered potatoes so that they coat it, their buttery richness working into the cracks in the meat. Sounds good, right? Who could possibly want it any other way? My sister. That's who. More

The Food Lab: Homemade Tater Tots, Sweet Potater Tots, Twice Baked Potater Tots, And More!

Raise your hand if you like Tater Tots? (And remember, it's the Internet, so no one can see you)! Everyone, right? I thought so. They get a bum rap in public, and it's a travesty, because they are perhaps the second-most-awesomest crisp-on-the-outside tender-in-the-center fried potato-based snack ever conceived. This week, we try to make them at home. More

The Food Lab: For The Best Buffalo Wings, Fry, Fry Again

Buffalo wings are pure, unadulterated, crispy, greasy, hot & vinegary nuggets of awesome. So given that we're going to be eating so many of the suckers, isn't it our national duty—our duty to the birds, even—to make each and every one the best it can possible be? To not—pardon the terrible pun (and all the terrible puns to follow)—simply wing it? I've had my share of greasy, dry, flaccid, burnt, tough, gristly chicken wings. My only goal today is to figure out how to get the best out of each and every drumette and flat, to create a Super Bowl snack worthy of its American heritage. A bird we could really flip for. More

The Food Lab: My Favorite Cooking Hacks

It's because of my addiction to MacGyver as a kid (along with a healthy addiction to Mr. Wizard and Jacques Pépin) that I constantly press myself to try and come up with unique solutions to common kitchen problems. They're not always successful, but when they are, you get so much more satisfaction out of developing a novel recipe or technique than you do out of merely tweaking what's standard. Here are a few of my favorite kitchen hacks. Some are my own, others are not, all of them are pretty awesome, if you ask me. More

No-Waste Tacos de Carnitas with Salsa Verde

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

The Food Lab: The Best Way to Make Carnitas (Without a Bucket of Lard!)

Carnitas. The undisputed king of the taco cart. The Mexican answer to American pulled pork, at their best they should be moist, juicy, and ultra-porky with the rich, tender texture of a French confit, and riddled with plenty of well-browned crisp edges. Our version is easier than the traditional bucket-of-lard method, and produces results that are juicier and more flavorful. More

The Food Lab: How to Grill a Steak, a Complete Guide

Summer's here, so now seems like as good a time as any to re-examine some of the things we know (or think we know) about grilling beef. Sure, we can all agree on what our end goal is. The real debate is, what's the best way to get there? You've just dropped $50 on some prime aged beef, and you're rightfully nervous about screwing it all up. After all, there's a lot... ahem, wait for it... at steak. More

The Food Lab: How to Make a Chick-Fil-A Sandwich at Home

We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday. More

The Food Lab: The Best Barbecue Chicken

Barbecue chicken doesn't fall under the strict definition of the Southern term "barbecue," as it is not cooked hot or long enough for connective tissue to break down the way it does in ribs or a pork butt (indeed, there isn't really any connective tissue to break down in the first place), but it does fall under the wider umbrella of "barbecue" which includes any foods cooked slowly (not to be confused with slow-cooked) with the addition of smoke and a barbecue sauce. Of course, all conversation of whether or not it's proper to call it barbecue will end once you all agree that it's delicious. More

Perfect Boiled Eggs

Perfect boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at these methods that deliver soft boiled eggs with tender whites and liquid yolks, or hard boiled eggs that are evenly cooked throughout with a just-set yolk. More