The Food Lab

The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.

The Food Lab's Definitive Guide to Grilled Steak

How To Make Vegan Mayonnaise | The Food Lab

How to Sear Scallops | The Food Lab

The Food Lab's Guide to Pan-Seared Pork Chops

The Pizza Lab: The Complete Updated Guide to Grilled Pizza

How to Cook Mussels (The Easiest Choose-Your-Own-Adventure, One-Pot Meal Around) | The Food Lab

The Importance of Resting Meat | The Food Lab

Do Bones Add Flavor to Meat? | Ask The Food Lab

Do I Need to Use Kosher Salt? | Ask The Food Lab

The Secret to Perfect Beef Tenderloin? The Reverse Sear Strikes Again | The Food Lab

Making Perfect Steaks | The Food Lab

The Pizza Lab: The Baking Steel Delivers

The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know

13 Rules For Perfect Prime Rib | The Food Lab

How to Cook a Spatchcocked Turkey: The Fastest, Easiest Thanksgiving Turkey

7 Myths About Cooking Steak That Need to Go Away

What The Heck is Confit? | Ask The Food Lab

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

How To Make The Ultimate Turducken | The Food Lab

The Science of the Best Yorkshire Puddings | The Food Lab

The Science of the Best Chocolate Chip Cookies | The Food Lab

The Pizza Lab: How Long Should I Let My Dough Cold Ferment?

The Food Lab, Ramen Edition: How to Make a Marinated Soft Boiled Egg (Ajitsuke Tamago)

The Pizza Lab: Three Doughs to Know

Pressure Cook Your Way to Perfect Chili in Just 60 Minutes

The Food Lab Video Series: Steak Lies

The Science of No-Knead Dough | The Food Lab

For The Best Sun Tea, Forget The Sun | The Food Lab

The Food Lab Video Series: The Science of Spatchcocking

The Food Lab Video Series: Cheeseburgers

The Food Lab Video Series: Boiling Water

A Quick Guide to Stuffing Omelettes | The Food Lab

The Best Southern Fried Chicken | The Food Lab

The Food Lab's Top 10 Pieces of Kitchen Equipment

The Pizza Lab: Baking Steel vs. Lodge Cast Iron Pizza

On Sizing Shallots and Frying Curry | Ask The Food Lab

Use the Oven to Make the Best Darned Italian American Red Sauce You've Ever Tasted | The Food Lab

The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb

The Food Lab's 20 Most Influential Food Books

What's The Best Way To Grind Beef? | The Burger Lab

The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)

The Best Korean Fried Chicken | The Food Lab

What's the Difference Between Baking Powder and Baking Soda? | Ask The Food Lab

The Pizza Lab: Which Rack Should I Put My Stone On?

3-Ingredient Macaroni and Cheese | The Food Lab

How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm

Ceviche And The Science Of Marinades | The Food Lab

How To Grill a Gigantic Rib-Eye Steak

The Food Lab's Top 6 Food Myths

How to Make Foolproof Béarnaise Sauce | The Food Lab

Wok Skills 102: Dry Frying

The Science of Pie Dough | The Food Lab

61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak) | The Food Lab

The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy

The Food Lab, Ramen Edition: How to Make Chashu Pork Belly

The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird

How to Make Chicken Tikka Masala at Home | The Food Lab

The Best Inexpensive Steak for the Grill, Part 3: Short Ribs

Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup | The Food Lab

The Pizza Lab: The Best French Bread Pizza

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

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

These Are My Knives | The Food Lab