The Food Lab

Unraveling the mysteries of home cooking through science.
The Food Lab

How to Roast Mushrooms

A properly roasted mushroom is meaty, intense, and deeply flavored.
The Food Lab

How to Roast Carrots and Parsnips

Nothing like a roasted root.
The Food Lab

The Food Lab: Batter and Breading Basics for Frying

Learn to pick and choose breadings and batters like a pro.
The Food Lab

The Food Lab: Japanese-Style Tempura

Learn to make tempura (almost) like a master.
The Food Lab

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

A trip to China leads to an even more "authentic" recipe.
The Food Lab

The Food Lab: How to Organize Your Refrigerator

How to set up the contents of your fridge for maximum efficiency.
The Food Lab

The Food Lab: How to Steam Vegetables in the Microwave

There are few kitchen tools more misunderstood than the microwave.
The Food Lab

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

A steak sandwich that's as delicious as it is unlikely.
The Food Lab

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

How a bit of freezer time can improve the flavor of your favorite aromatic pastes.
The Food Lab

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

Beans and rice, a full meal? Absolutely.
The Food Lab

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

Harness the power of sous vide for perfect lobster rolls.
The Food Lab

Easy Asparagus and Mushroom Risotto, Almost No Stirring Required

A celebration of spring, in creamy rice form.
The Food Lab

The Food Lab: How to Make Japanese Katsu at Home

Katsu. Schnitzel. Asian milanese. Call it what you want; we just call it delicious.
The Food Lab

The Food Lab: How to Make Crepes

Want quick and delicious for breakfast? Look no further than crepes.
The Food Lab

How to Make Rich, Savory Vegan Creamed Spinach

As creamy as can be—minus the cream.
The Food Lab

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

A fully vegan saag paneer, so rich and creamy you'd swear there was dairy in it.
The Food Lab

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

This technique will deliver perfectly rested steaks with a fresh-from-the-fire crackling crust.
The Food Lab

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

Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
The Food Lab

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

Everything you need to know about the best way to cook a steak, indoors or out.
The Food Lab

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

We broke it down, then built it up.
The Food Lab

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

Even past-their-prime mushrooms can be transformed into this easy, creamy soup.
The Food Lab

The Food Lab: Easy Weeknight One-Pot Salmon Chowder

An easy, creamy, one-pot salmon chowder you can throw together on a weeknight.
The Food Lab

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

A classic fall pasta dish of squash and pasta tossed in a creamy, nutty brown butter sauce with sage.
The Food Lab

The Food Lab: How to Make Kickass Quesadillas

A just-okay quesadilla is easy to make. But if you want one that's really frickin' tasty (and still easy), follow these tips.
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