The Food Lab

Unraveling the mysteries of home cooking through science with J. Kenji López-Alt.

Serious Eats

VIDEOS

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How to Make Great Israeli-Style Hummus

Cooking dried chickpeas with aromatics until fall-apart tender, blending while still hot, and combining with creamy homemade tahini sauce yields unparalleled flavor and texture in this hummus. [Video: Serious Eats Team. Technique: J. Kenji López-Alt] Read the Full Article

How to Make Great Israeli-Style Hummus

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How to Make Easy Oven-Cooked Pulled Pork

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How to Roast Beets

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How to Roast Sweet Potatoes

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The Ultimate Homemade Green Bean Casserole

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How to Roast Cabbage

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How to Roast Cauliflower

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How to Roast Mushrooms

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How to Make Hasselback Potato Gratin

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How to Roast Broccoli

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How to Roast Brussels Sprouts

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How to Roast Small Onions and Shallots

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How to Roast Carrots

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How to Make a Pizzadilla

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DIY Chicken and Dill Instant Noodles

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DIY Instant Noodles With Spicy Kimchi Beef

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DIY Instant Noodles With Vegetables and Miso-Sesame Broth

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DIY Thai Coconut Curry Instant Noodles

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How to Make Your Own Instant Noodle Cups

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How to Grill Cabbage

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Mushrooms

How to Roast Mushrooms

How to Roast Carrots and Parsnips

The Food Lab: Batter and Breading Basics for Frying

The Food Lab: Japanese-Style Tempura

The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding)

The Food Lab: How to Organize Your Refrigerator

The Food Lab: How to Steam Vegetables in the Microwave

Chacarero Chileno, a Steak Sandwich as Delicious as It Is Unlikely

Mains

The Food Lab: Tempura Vegetables and/or Shrimp

Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette

Eggs

Caesar Salad Dressing

Breakfast and Brunch

Perfect Soft-Boiled Eggs

Stovetop

New Orleans–Style Red Beans and Rice

Sous Vide Maine-Style Lobster Rolls (With Mayonnaise)

Sous Vide Connecticut-Style Lobster Rolls (With Lemon and Butter)

Mains

Mushroom and Asparagus Risotto