Posts tagged "ask the food lab"

The Food Lab

When Is It Okay to Use Dried Herbs?

J. Kenji López-Alt
Ingredient Guides

What Type of Canned Tomatoes Should I Use?

J. Kenji López-Alt
The Food Lab

You Asked, We Answered: Thanksgiving Edition, Part 2

J. Kenji López-Alt
The Food Lab

You Asked, We Answered: Thanksgiving Edition, Part 1

J. Kenji López-Alt
The Food Lab

Ask the Food Lab: What's the Point of Bay Leaves?

J. Kenji López-Alt
The Food Lab

Ask The Food Lab: Can I Make Stock in a Pressure Cooker or Slow Cooker?

J. Kenji López-Alt
The Food Lab

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

J. Kenji López-Alt
The Food Lab

Ask The Food Lab Anything, Thanksgiving Edition 2013

J. Kenji López-Alt
The Food Lab

Ask the Food Lab: How Many Times Can I Reuse Fry Oil?

J. Kenji López-Alt
Braising and Stewing

Ask The Food Lab: How Much Liquid Should I Use When Braising?

J. Kenji López-Alt
Kitchen Tips

24 Essential Kitchen Tricks and Tips

J. Kenji López-Alt
The Food Lab

Ask The Food Lab: Do I Need To Sauté Vegetables When Starting a Stew?

J. Kenji López-Alt
The Food Lab

Ask the Food Lab: Why Does My Garlic Turn Green?

J. Kenji López-Alt
The Food Lab

Ask The Food Lab: Why Does My Noodle Soup Thicken As It Sits Overnight?

J. Kenji López-Alt
Corn

Ask The Food Lab: Should I Brine My Corn?

J. Kenji López-Alt
The Food Lab

Ask The Food Lab: Does Resting Under Foil Ruin Meat?

J. Kenji López-Alt
The Food Lab

Ask The Food Lab: What Are The Various Methods of Dry Heat Stovetop Cooking?

J. Kenji López-Alt
The Food Lab

Ask The Food Lab: Do Grill Pans Actually Mimic Grilling?

J. Kenji López-Alt
Steak

Ask The Food Lab: Is It Okay to Probe My Meat?

J. Kenji López-Alt
The Food Lab

Ask the Food Lab: Can I Start Pasta In Cold Water?

J. Kenji López-Alt