How-Tos

The Food Lab

The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
A cooked porterhouse steak on a hot grill.
The Food Lab's Definitive Guide to Grilled Steak
A small dish of vegan mayonnaise.
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
A bone in steak cooking in a cast iron skillet.
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
A sliced prime rib on a wooden carving board
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 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
Two bowls of pressure cooker chili topped with cheese, sour cream, cilantro, chile slices, and lime wedges.
Pressure Cook Your Way to Perfect Chili in Just 60 Minutes
Food Lab Video Shoot-VMW_9859
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
Slow-cooked tomato sauce on a wooden spoon with the pot of sauce in the background.
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
An open cookbook
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?
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
Dry-frying beef in a wok.
Wok Skills 102: Dry Frying
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
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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