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Sous Vide Steak Guide | The Food Lab

The foolproof way to stunning steaks.

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Everything you need to know about the best way to cook a steak, indoors or out.

The Food Lab: How to Make Perfect Hard-Boiled Eggs

How to make perfectly boiled eggs with clean-peeling shells.

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

Upgrade your instant ramen with these quick and easy hacks.

The Food Lab's Guide to Sous Vide Chicken Breast

The ultimate guide to perfect sous vide chicken breast.

The Food Lab's Guide to Slow-Cooked, Sous Vide-Style Eggs

The ins and outs of cooking eggs in the shell in a water bath.

The Science of the Best Fresh Pasta

Take your pasta maker out of its basement hidey-hole. It's time to crank out some killer fettuccine.

How to Grill the Juiciest Boneless, Skinless Chicken Breasts

No more dry, chewy chicken.

The Food Lab's Complete Guide to Sous Vide Smoked Brisket

Sous vide is the key to consistently moist brisket with a smoky bark.

The Food Lab: Follow These Rules for the Best Fried Rice

How to get fried rice with distinct grains, each with a slightly chewy fried exterior and a tender bite.

How Salty Should Pasta Water Be?

"Salty like the sea"? No, not that salty, please.

The Best Way to Prevent Cut Apples From Browning

Think lemon water's the best way to stop apple slices from browning? Think again.

Stew Science: How to Choose the Best Cuts for Beef Stew

What's the best cut of beef for stew? Here's what you need to know.

The Food Lab's Definitive Guide to Buying and Cooking Hams

Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.

How to Make the Crispiest Shredded Hash Browns

The keys to truly great shredded potato hash browns that get extra crispy and stay that way.

The Food Lab: How to Roast Spatchcock Chicken (Butterflied Chicken)

The perfect technique for a crisp and juicy bird.

The Right Way to Sauce Pasta

The Food Lab: Four Secrets to Improving Any Fried Chicken Recipe

The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.

How to Cut Chicken Breasts Into Cutlets

Learn the proper way to cut chicken breasts into cutlets, courtesy of The Food Lab.

Chinese Velveting 101: An Introduction to Water-Velveting

Water velveting yields more tender, silky, and smooth stir-fried proteins.

What to Serve With Salmon: Tried-and-True Side Dishes for a Versatile Fish

What *can't* you eat with salmon? (Hint: almost nothing)

The Serious Eats Guide to Ramen Styles

A guide to Japanese style ramen noodles of every kind.

A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out

A Guide to Tofu Types and What to Do With Them

How to identify, shop for, and prepare just about every kind of tofu you'll find in stores.

What Is "Sushi-Grade," Anyway? A Guide to Eating Raw Fish at Home

Don't want to rely on a restaurant for your sashimi and crudo? Here's the information you need.

The Four High-End Steaks You Should Know

Learn how to treat your ribeye, T-bone, strip, or tenderloin right.

What to Do With Leftover Egg Whites

Stuck with a big bowl of egg whites after a baking project? Here are our favorite ways to use them up.

Why Preserved Lemons Belong on Your Shelf

How to incorporate the intense citrus and umami power of preserved lemon into your cooking.

Everything You Need to Know to Buy Better Shrimp

Shopping for shrimp doesn't have to be hard

13 Cheeses Everyone Should Know

Love cheese? Then you should know these essential cheeses.

Meet Bottarga: It's Like Parmesan, but From the Sea!

Bottarga is a versatile pantry staple.

Saying Goodbye to the Most Exciting Ramen Restaurant in the Country

An ode to one of the best ramen shops in the United States.

The Story of Carolina Gold, the Best Rice You've Never Tasted

How a beloved, centuries-old rice nearly died out, and was resurrected.

Meet Warmed-Over Flavor, the Phenomenon That Turns Leftovers Funky

All about warmed-over flavor, the phenomenon that may be turning you off your leftover chicken.

Everything You Can Do With a Can of Coconut Milk

Not just for curry: everything you can (and should) do with coconut milk

The Serious Eats Guide to Beans

The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.

These Dried Worms Make Pho Taste Great

Sa sung are dried seaworms used to flavor pho broth in Vietnam.

What the Label Won't Tell You: How to Buy a Good Bottle of Olive Oil

Everything you need to know to buy a better bottle of extra-virgin olive oil.

The Serious Eats Mushroom Shopping Guide

Everything you need to know about all those mushrooms at your grocery store

What to Eat With Chicken? Depends How You're Cooking It

Why Baking Sheets and Cooling Racks Belong in Every Kitchen

Not just for cooling cookies: wire racks have countless uses in the savory kitchen.

The Best Tools for Homemade Fresh Pasta

Everything you need to make the best fresh pasta at home.

The Best Poultry Shears

When you want to spatchcock a big turkey, you need the right tool.

Essential Tools for Cooking Eggs

To really master cooking eggs, you need the right tools in addition to the right techniques.

Taste Test: The Best Supermarket Bacon

We hunt down the best supermarket brands of bacon.

One Brand of Coconut Water Destroys All Others

According to @thefoodlab, one brand of bottled coconut water destroys all others

Why a Y-Peeler Is the Best Vegetable Peeler

What's the best vegetable peeler? Y, funny you should ask.

Taste Test: The Best Frozen Chicken Nuggets

The Best Frozen Chicken Pot Pies?

Why You Should Really Own a Smoker

Make your best barbecue ever using a smoker.

How to Buy, Use, and Care for a Meat Grinder

Grind your own meat for juicier sausages and more flavorful burgers.