The Food Lab
The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
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For Great Pizza at Home, Get a Baking Steel
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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
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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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How Many Times Can I Re-Use Fry Oil? | Ask 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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The Food Lab Video Series: Steak Lies
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For The Best Sun Tea, Forget The Sun | The Food Lab
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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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Our Top 10 Pieces of Kitchen Equipment
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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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20 Influential Food Books, According to Serious Eats Editors
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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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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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Wok Skills 101: Dry-Frying
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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
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The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird
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Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup | The Food Lab
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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The 18 Knives Kenji's Collected Over the Years
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How to Make Awesome Pho in 1-Hour | The Food Lab
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Should I Brine My Corn? | Ask The Food Lab
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How Much Liquid Should I Use When Braising? | Ask The Food Lab
Can I Make Stock in a Pressure Cooker or Slow Cooker? | Ask The Food Lab
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The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!)
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My Favorite Cooking Hacks | The Food Lab
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For the Best Lobster Rolls, Go Sous Vide | The Food Lab
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Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams | The Food Lab
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Better Channa Masala With a World Tour of Techniques | The Food Lab
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The Pizza Lab: Awesome Pizza Without An Oven (a.k.a. Skillet Pizza)
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The Science of Heat vs. Temperature
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The Burger Lab: How To Make Any Cheese Melt Like American (Almost)
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Is It Okay to Probe My Meat? | Ask The Food Lab
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The Pizza Lab: Sausages And the Science of Salt
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The Food Lab's American Omelettes (and Why You Should Salt Your Eggs in Advance)
Do I Need To Sauté Vegetables When Starting a Stew? | Ask The Food Lab
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Video: How To Cook Steak In A Cooler With The Food Lab
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Miso Ramen With Crispy Shredded Pork and Burnt Garlic Sesame Oil | The Food Lab
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The Burger Lab: In Search Of The Best Lamb Burgers
Do I Need To Preheat My Oil? | Ask The Food Lab
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The Food Lab Redux: Use Science to Bake the Best Apple Pie
Why Does My Noodle Soup Thicken As It Sits Overnight? | Ask The Food Lab
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What's the Point of a Vinaigrette? | The Food Lab