The Food Lab

The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
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Do I Need to Use Kosher Salt? | Ask The Food Lab
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A Baking Steel That Makes Great Pizza Every Time
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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
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The Secret to Perfectly Imperfect Yakitori (Japanese-Style Grilled Chicken Skewers) | 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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The Food Lab's 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
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The 20 Most 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
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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
The Food Lab, Ramen Edition: How to Make Chashu Pork Belly
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The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird
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The Best Inexpensive Steak for the Grill, Part 3: Short Ribs
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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 I've Collected Over the Years
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How to Make the Best Creamy White Chili With Chicken | The Food Lab
Step 20: Flute
Step-by-Step: How to Make the Best Pie Crust
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Excellent Beef Stew on a Weeknight? Thank Your Pressure Cooker
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How to Make Awesome Pho in 1-Hour | The Food Lab
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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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Food Lab Lite: My Favorite Deviled Eggs
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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)