How-Tos

The Food Lab

The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
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The Food Lab's Definitive Guide to Grilled Steak
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How To Make Vegan Mayonnaise | The Food Lab
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How to Sear Scallops | The Food Lab
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The Food Lab's Guide to Pan-Seared Pork Chops
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The Pizza Lab: The Complete Updated Guide to Grilled Pizza
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How to Cook Mussels (The Easiest Choose-Your-Own-Adventure, One-Pot Meal Around) | The Food Lab
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The Importance of Resting Meat | The Food Lab
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Do Bones Add Flavor to Meat? | Ask The Food Lab
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Do I Need to Use Kosher Salt? | Ask The Food Lab
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The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again | The Food Lab
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Making Perfect Steaks | The Food Lab
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The Pizza Lab: The Baking Steel Delivers
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The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know
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13 Rules For Perfect Prime Rib | The Food Lab
How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey
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7 Myths About Cooking Steak That Need to Go Away
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What The Heck is Confit? | Ask The Food Lab
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The Secret to Perfectly Imperfect Yakitori (Japanese-Style Grilled Chicken Skewers) | The Food Lab
How Many Times Can I Re-Use Fry Oil? | Ask the Food Lab
Ready to eat
How To Make The Ultimate Turducken | The Food Lab
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The Science of the Best Yorkshire Puddings | The Food Lab
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The Science of the Best Chocolate Chip Cookies | The Food Lab
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The Pizza Lab: How Long Should I Let My Dough Cold Ferment?
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The Food Lab, Ramen Edition: How to Make a Marinated Soft Boiled Egg (Ajitsuke Tamago)
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The Pizza Lab: Three Doughs to Know
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Pressure Cook Your Way to Perfect Chili in Just 60 Minutes
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The Food Lab Video Series: Steak Lies
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The Science of No-Knead Dough | The Food Lab
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For The Best Sun Tea, Forget The Sun | The Food Lab
The Food Lab Video Series: The Science of Spatchcocking
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The Food Lab Video Series: Cheeseburgers
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The Food Lab Video Series: Boiling Water
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A Quick Guide to Stuffing Omelettes | The Food Lab
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The Best Southern Fried Chicken | The Food Lab
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The Food Lab's Top 10 Pieces of Kitchen Equipment
On Sizing Shallots and Frying Curry | Ask The Food Lab
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Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted | The Food Lab
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The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb
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The Food Lab's 20 Most Influential Food Books
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What's The Best Way To Grind Beef? | The Burger Lab
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The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)
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The Best Korean Fried Chicken | The Food Lab
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What's the Difference Between Baking Powder and Baking Soda? | Ask The Food Lab
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The Pizza Lab: Which Rack Should I Put My Stone On?
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3-Ingredient Macaroni and Cheese | The Food Lab
How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm
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Ceviche And The Science Of Marinades | The Food Lab
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How To Grill a Gigantic Rib-Eye Steak
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The Food Lab's Top 6 Food Myths
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How to Make Foolproof Béarnaise Sauce | The Food Lab
Almost There
Wok Skills 102: Dry Frying
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The Science of Pie Dough | The Food Lab
Step 12: Keep Cooking
61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak) | The Food Lab
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The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy
The Food Lab, Ramen Edition: How to Make Chashu Pork Belly
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The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird
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How to Make Chicken Tikka Masala at Home | The Food Lab
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The Best Inexpensive Steak for the Grill, Part 3: Short Ribs
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Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup | The Food Lab
Excellent French Bread Pizza
The Pizza Lab: The Best French Bread Pizza
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The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition
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Does Resting Under Foil Ruin Meat? | Ask The Food Lab
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These Are My Knives | The Food Lab