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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
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A bone in steak cooking in a cast iron skillet.
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7 Myths About Cooking Steak That Need to Go Away
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The Secret to Perfectly Imperfect Yakitori (Japanese-Style Grilled Chicken Skewers) | The Food Lab
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The Pizza Lab: How Long Should I Let My Dough Cold Ferment?
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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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For The Best Sun Tea, Forget The Sun | The Food Lab
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The Food Lab Video Series: Cheeseburgers
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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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The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb
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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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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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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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The Best Inexpensive Steak for the Grill, Part 3: Short Ribs
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The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition
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