The Food Lab: Techniques

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

Techniques
Techniques

How to Roast Mushrooms
Techniques

How to Roast Carrots and Parsnips
The Food Lab

The Food Lab: Batter and Breading Basics for Frying
Techniques

The Food Lab: Japanese-Style Tempura
The Food Lab

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

The Food Lab: How to Steam Vegetables in the Microwave
The Food Lab

Chacarero Chileno, a Steak Sandwich as Delicious as It Is Unlikely
The Food Lab

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

The Food Lab: How to Make New Orleans Red Beans and Rice
Sous Vide 101

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

Easy Asparagus and Mushroom Risotto, Almost No Stirring Required
The Food Lab

The Food Lab: How to Make Japanese Katsu at Home
The Food Lab

The Food Lab: We Should All Eat More Crepes, Starting Now
Techniques

How to Make Rich, Savory Vegan Creamed Spinach
Techniques

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

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

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

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

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

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

The Food Lab: Easy Weeknight One-Pot Salmon Chowder
Techniques

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

The Food Lab: How to Make Kickass Quesadillas
Techniques

How to Make One-Pot Pozole Verde (Mexican Hominy Soup With Chicken)
The Food Lab book cover