The Food Lab: Techniques

Unraveling the mysteries of home cooking through science with J. Kenji López-Alt.

Mushrooms

How to Roast Mushrooms

How to Roast Carrots and Parsnips

The Food Lab: Batter and Breading Basics for Frying

The Food Lab: Japanese-Style Tempura

The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding)

The Food Lab: How to Organize Your Refrigerator

The Food Lab: How to Steam Vegetables in the Microwave

Chacarero Chileno, a Steak Sandwich as Delicious as It Is Unlikely

The Food Lab: Making Pesto or Curry Paste? The Freezer Is Your Friend

The Food Lab: How to Make New Orleans Red Beans and Rice

Sous Vide

The Food Lab: For the Best Lobster Rolls, Go Sous Vide

Easy Asparagus and Mushroom Risotto, Almost No Stirring Required

The Food Lab: How to Make Japanese Katsu at Home

Stovetop

The Food Lab: How to Make Crepes

How to Make Rich, Savory Vegan Creamed Spinach

The Food Lab: How to Make Rich and Creamy Vegan Saag Paneer

Steak

Introducing the Fat Flash: The Best Way to Finish Your Steak

Pressure Cooker Chile Verde: 15 Minutes of Work, Flavor for Days

Steak

The Food Lab: The Reverse Sear Is the Best Way to Cook a Steak, Period

Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year

The Food Lab: Turn Sad Old 'Shrooms Into Easy, Creamy Mushroom Soup

The Food Lab: Easy Weeknight One-Pot Salmon Chowder

For Pasta With Butternut Squash and Sage, Brown Butter Is Key

Cheese

The Food Lab: How to Make Kickass Quesadillas