The Food Lab: Techniques

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

Techniques
Food Science

The Food Lab Video Series: Boiling Water
Cooking Techniques

The Food Lab Video Series: Steak Lies
The Food Lab

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

How to Roast Mushrooms
Roasting

How to Roast Carrots and Parsnips
The Food Lab

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

The Food Lab: Japanese-Style Tempura
The Food Lab

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

The Food Lab: How to Organize Your Refrigerator
Cooking 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
American

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
The Food Lab

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

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

The Food Lab: How to Make Crepes
The Food Lab

How to Make Rich, Savory Vegan Creamed Spinach
The Food Lab

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
Cooking Techniques

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
The Food Lab

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