Ducks dry together.
The simple way is the best way when it comes to rendering fat
A step-by-step guide for breaking down the most delicious bird.
How to make a no-crack chocolate roulade, perfect for your holiday Yule log.
Answering all your dry-brining questions.
Brush up on the basics for the big day.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
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.
How to cut up those tiny cabbages.
Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.
How baking on parchment versus silicone can affect the color, texture, and size of a cookie.
All your green bean questions, answered.
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.
When one or two cookies spread, brown, and rise differently from the rest, don't blame the oven—brush up on your technique!
There's no mystery to cooking octopus, whether sous vide, stovetop, or in a pressure cooker.
We answer the question, what would a Food Lab video series look like?
With a two-zone fire and properly dried and oiled salmon fillets, perfection is possible.
Grilling tuna is all about high heat and a quick sear.
The grill makes a meaty swordfish steak seem even meatier.
Jury-rig your grill for better grilled foods on a stick.
For grilled vegetables that keep their fresh crispness, cook them over a chimney starter.
When recipes need a bold pistachio flavor, it's time to ditch those papery skins.
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