Latest Comments

The Best Mint Chip Ice Cream

In the steeping step, do you add the mint leaves taken off the larger stems, or do you put it in whole?

Excited to try this one!

How to Make Sweetleaf's Iced Chicory-Coffee 'Rocket Fuel'

Made this last week and it was great! Was wondering though, what is the consistency/grind size of the chicory you use? The stuff I bought is the size of small pebbles, and I was wondering if I was supposed to grind it any smaller than that.


Cook the Book: 'Maximum Flavor'

I'd really like to learn the ins and outs of sous vide cooking

Rich and Creamy Tonkotsu Ramen Broth

Hi Kenji, would salted fatback work for this?

Chocolate Hazelnut (Better than Nutella) Gelato

Hi, should I be toasting and removing the skins before processing, or can I just use roasted hazelnuts straight out of the bag?


Win Pop Chart Lab's Worldwide Cheese Wheel Poster

Taleggio because I'm a big softy with a pleasant musk

A Sandwich a Day: Falafel with Baba Ghannouj Wrap at Taste of Lebanon

I moved from Andersonville a year ago and I still miss that lentil soup.

15-Minute Creamy Tomato Soup (Vegan)

I've made this 3 or 4 times now and it's become one of my favorites. really really great!

Lunch in the Loop: America's Dog

Hi Dennis! Nice meeting you at lunch today. Hope to see you around again.


Ask The Food Lab Anything, Thanksgiving Edition

We ordered a 15-20 pound turkey from our butcher this year. I know this is bigger than most recipes (including your recent butterflied turkey recipe) advise, but what is the best method for cooking a bird of this size?