Cooking Techniques The Food Lab Video Series: Boiling Water Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series: Steak Lies Flip only once! Searing first locks in the juices! And other myths about cooking steak that we're here to bust. J. Kenji López-Alt
Cooking Techniques The Food Lab Video Series, for You, for Free We answer the question, what would a Food Lab video series look like? J. Kenji López-Alt
Cooking Techniques How to Roast Mushrooms A properly roasted mushroom is meaty, intense, and deeply flavored. J. Kenji López-Alt
Cooking Techniques The Food Lab: Batter and Breading Basics for Frying Learn to pick and choose breadings and batters like a pro. J. Kenji López-Alt
Cooking Techniques The Food Lab: Japanese-Style Tempura Learn to make tempura (almost) like a master. J. Kenji López-Alt
Chinese The Food Lab: The Realest-Deal Kung Pao Chicken (Gong Bao Ji Ding) A trip to China leads to an even more "authentic" recipe. J. Kenji López-Alt
Kitchen Tips The Food Lab: How to Organize Your Refrigerator for Better Food Storage How to set up the contents of your fridge for maximum efficiency. J. Kenji López-Alt
Cooking Techniques The Food Lab: How to Steam Vegetables in the Microwave There are few kitchen tools more misunderstood than the microwave. J. Kenji López-Alt
Grilling 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. J. Kenji López-Alt
Techniques 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. J. Kenji López-Alt
American The Food Lab: How to Make New Orleans Red Beans and Rice Beans and rice, a full meal? Absolutely. J. Kenji López-Alt
Sous Vide The Food Lab: For the Best Lobster Rolls, Go Sous Vide Harness the power of sous vide for perfect lobster rolls. J. Kenji López-Alt
Spring Easy Asparagus and Mushroom Risotto, Almost No Stirring Required A celebration of spring, in creamy rice form. J. Kenji López-Alt
Japanese The Food Lab: How to Make Japanese Katsu at Home Katsu. Schnitzel. Asian milanese. Call it what you want; we just call it delicious. J. Kenji López-Alt
Crepe The Food Lab: How to Make Crepes Want quick and delicious for breakfast? Look no further than crepes. J. Kenji López-Alt
Techniques Cauliflower Is the New Cream: How to Make Rich, Savory Vegan Creamed Spinach As creamy as can be—minus the cream. J. Kenji López-Alt
Indian 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. J. Kenji López-Alt
Grilling 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. J. Kenji López-Alt
Mexican 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. J. Kenji López-Alt
Cooking Techniques 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. J. Kenji López-Alt
American The Food Lab: Detroit-Style Pizza Is the Best Thing You're Gonna Make This Year We broke it down, then built it up. J. Kenji López-Alt
Techniques 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. J. Kenji López-Alt
