The Food Lab

The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
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For Great Pizza at Home, Get a Baking Steel
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The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know
A sliced prime rib on a wooden carving board
13 Rules For Perfect Prime Rib | The Food Lab
A large cowboy steak grilling on a charcoal barbecue.
7 Myths About Cooking Steak That Need to Go Away
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What The Heck is Confit? | Ask The Food Lab
How Many Times Can I Re-Use Fry Oil? | Ask the Food Lab
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The Pizza Lab: How Long Should I Let My Dough Cold Ferment?
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The Pizza Lab: Three Doughs to Know
Two bowls of pressure cooker chili topped with cheese, sour cream, cilantro, chile slices, and lime wedges.
Pressure Cook Your Way to Perfect Chili in Just 60 Minutes
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The Food Lab Video Series: Steak Lies
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For The Best Sun Tea, Forget The Sun | The Food Lab
The Food Lab Video Series: The Science of Spatchcocking
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The Food Lab Video Series: Cheeseburgers
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The Food Lab Video Series: Boiling Water
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A Quick Guide to Stuffing Omelettes | The Food Lab
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Our Top 10 Pieces of Kitchen Equipment
On Sizing Shallots and Frying Curry | Ask The Food Lab
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The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb
An open cookbook
20 Influential Food Books, According to Serious Eats Editors
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What's The Best Way To Grind Beef? | The Burger Lab
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The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)
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What's the Difference Between Baking Powder and Baking Soda? | Ask The Food Lab
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The Pizza Lab: Which Rack Should I Put My Stone On?
How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm
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Ceviche And The Science Of Marinades | The Food Lab
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How To Grill a Gigantic Rib-Eye Steak
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The Food Lab's Top 6 Food Myths
Overhead view of beef being dry-fried
Wok Skills 101: Dry-Frying
Step 12: Keep Cooking
61-Day Dry-Aged, Sous Vide, Torched-and-Seared Bone-in Ribeyes (AKA The Ultimate Steak) | The Food Lab
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The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy
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The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird
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Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup | The Food Lab
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The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition
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Does Resting Under Foil Ruin Meat? | Ask The Food Lab
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The 18 Knives Kenji's Collected Over the Years
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How to Make Awesome Pho in 1-Hour | The Food Lab
Four ears of corn, with ears of plump kernels on the left and ears with dry kernels on the right.
Should I Brine My Corn? | Ask The Food Lab
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How Much Liquid Should I Use When Braising? | Ask The Food Lab
Can I Make Stock in a Pressure Cooker or Slow Cooker? | Ask The Food Lab
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The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!)
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My Favorite Cooking Hacks | The Food Lab
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For the Best Lobster Rolls, Go Sous Vide | The Food Lab
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Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams | The Food Lab
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Better Channa Masala With a World Tour of Techniques | The Food Lab
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The Pizza Lab: Awesome Pizza Without An Oven (a.k.a. Skillet Pizza)
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The Science of Heat vs. Temperature
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The Burger Lab: How To Make Any Cheese Melt Like American (Almost)
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Is It Okay to Probe My Meat? | Ask The Food Lab
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The Pizza Lab: Sausages And the Science of Salt
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The Food Lab's American Omelettes (and Why You Should Salt Your Eggs in Advance)
Do I Need To Sauté Vegetables When Starting a Stew? | Ask The Food Lab
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Video: How To Cook Steak In A Cooler With The Food Lab
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How to Make Extra Creamy Squash Lasagna | The Food Lab
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The Food Lab Redux: How to Make Orange and Sesame Chicken at Home
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Miso Ramen With Crispy Shredded Pork and Burnt Garlic Sesame Oil | The Food Lab
a lamb burger topped with feta and sliced red onions on a grilled bun.
The Burger Lab: In Search Of The Best Lamb Burgers
Do I Need To Preheat My Oil? | Ask The Food Lab
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The Food Lab Redux: Use Science to Bake the Best Apple Pie