The Food Lab: Techniques

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

Techniques
Cooking Techniques

The Food Lab Video Series: Boiling Water
How-Tos

The Food Lab Video Series: Steak Lies
Food Science

The Food Lab Video Series, for You, for Free
Mushrooms

How to Roast Mushrooms
Carrot

How to Roast Carrots and Parsnips
Deep Frying

The Food Lab: Batter and Breading Basics for Frying
The Food Lab

The Food Lab: Japanese-Style Tempura
Stir Frying

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

The Food Lab: How to Organize Your Refrigerator
The Food Lab

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

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
Rice

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

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

Easy Asparagus and Mushroom Risotto, Almost No Stirring Required
Japanese

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

The Food Lab: How to Make Crepes
Vegan

How to Make Rich, Savory Vegan Creamed Spinach
Vegan

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

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
The Food Lab

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

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
The Food Lab book cover