Serious Eats
Recipes
Go Back
Chicken
Pizza
Vegetarian
Pasta
Cocktails
Sandwiches
Desserts
Salad
View All Recipes
View All Recipes
Basque-Style Grilled Whole Turbot
Perfectly Tender Sous Vide Octopus
Techniques
Go Back
Essentials
Pressure Cooker
Braising
Wok Skills
Baking
Sous Vide
Knife Skills
The Food Lab
View All Techniques
View All Techniques
Basque in the Glory of Grilled Whole Turbot
Get Your Tentacles on Some Octopus and Cook It Perfectly at Home
Features
Go Back
Ingredient Guides
Special Sauce Podcast
International Cuisines
Food Histories
Personal Essays
Guide to Eggs
Guide to Steak
Nacho Generator
View All Features
View All Features
A Guide to Salt, the World’s Most Popular Food
"Oh, @%#^": Our Most Embarrassing Kitchen Fails
Equipment
Go Back
Equipment Reviews
Editors' Picks
Buying Guides
Shop
View All Equipment
View All Equipment
The Best Imitation-Meat Burgers (Including the Impossible, and Beyond)
The Best Universal Wine Glasses
The Best Supermarket Black Bean Burgers
Dining Out
Go Back
Boston
Chicago
New Orleans
New York
Portland, OR
San Francisco
Washington D.C.
Sponsored by Capital One
View All Dining Out
View All Dining Out
The Best Breweries in Portland, Oregon
Where to Eat and Drink In Portland, Oregon: A Local's Guide
Grilling
Go Back
Grilling 101
Equipment
Steak
Ribs
Beef, Pork, and Lamb
Chicken
Seafood
Vegetables
Burgers
Hot Dogs and Sausages
Pizza, Bread, and Cheese
Condiments
View All Grilling
View All Grilling
How to Grill the Juiciest Boneless, Skinless Chicken Breasts
Follow Us
Menu
Close
Go
nav
The official credit card of Serious Eats
Posts tagged "the food lab reads"
Editors' Picks
The Food Lab's Reading List, Day 20: Hungry Monkey
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 19: The Apprentice
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 18: Mark Kurlansky's Cod
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 17: Hot, Sour, Salty, Sweet
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 16: Land of Plenty
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List: What Einstein Told His Cook
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 13: Authentic Mexican
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 12: Washoku
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 11: Larousse Gastronomique
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 10: The River Cottage Cookbook
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 9: Down and Out in Paris and London
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 8: The New Best Recipe
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 7: The Joyce Chen Cook Book
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 6: Jacques Pépin's Complete Techniques
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 5: How to Read a French Fry
J. Kenji López-Alt
Features
The Food Lab's Reading List, Day 4: The Man Who Ate Everything
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 3: The Making of a Chef
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 2: On Food and Cooking
J. Kenji López-Alt
Editors' Picks
The Food Lab's Reading List, Day 1: Kitchen Confidential
J. Kenji López-Alt
Welcome! Please sign in.
Username/Email:
Password:
Forgot password?
Submit
