What "gluten-free" actually means, and how wheat protein enhances doughs, batters, and baked goods of all kinds.
What really makes a sourdough starter so special? Let's look under the microscope.
Everything you need to know about COVID-19 and food safety.
The pressure cooker excels at certain culinary applications.
Everything you need to know about how pressure cookers work.
Breaking down the best way to roast chicken.
Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies.
Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.
One of the most intriguing and important (and overlooked!) culinary concepts you rely on every day.
Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust.
We answer the question, what would a Food Lab video series look like?
Some foods taste better at room temperature.
What does it mean if a wine is reduced? Industry experts tease apart some wine science to make sense of this controversial wine flaw.
What is MSG? Will it really give you a headache? Should you be cooking with it?
To bloom, or not to bloom, that is the question.
How canning works to preserve your ripe summer tomatoes.
One of the biggest tools in the food-preservation toolbox.
All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.
A.k.a. the deliciousness reaction.
The moral of the story involves more than just the cooking water...
The difference between "taste" and "flavor," why that old taste bud map of your tongue is wrong, and more.
A whole new sort of caramel...
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