In ‘The Food Lab,’ the Science of Home Cooking (Photo: Sonny Figueroa/The New York Times)
Southern Fried Chicken: deep chicken flavor; a flab-free skin; juicy, tender meat; and crisp, spicy coating.
Miso Ramen with Crispy Shredded Pork and Burnt Garlic Sesame Oil
How to perform molecular gastronomy at home. Create your own food lab!
What we've got here is a stovetop mac and cheese recipe that's only about 10 percent more cumbersome to make than the blue box (the only extra step is measuring a few ingredients) but tastes far, far better.
Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home.
Raspberry Cheesecake Brownies - Easy to make raspberry cheesecake brownies that are perfect for Valentine’s Day! Or for a special dessert. Or just because. These are amazing!
The Food Lab: The Science of the Best Chocolate Chip Cookies. This is AMAZING. An entire breakdown of the science behind the perfect cookie.
The Food Lab's Complete Guide to a Stress-Free Thanksgiving, 2012 Edition
A Variety of Unprocessed Foods Cut into Uncannily Precise 2.5cm Cubes by Lernert & Sander