The Food Lab

The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
A pizza on a wooden cutting board
I Tested the Baking Steel by Making Dozens of Pizzas—It's Indispensable
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 bone-in ribeye steak grilling on a charcoal grill.
7 Myths About Cooking Steak That Need to Go Away
Duck confit being pulled out of a pot
What The Heck Is Confit? | Ask The Food Lab
Overhead view of tortilla strips frying in oil.
How Many Times Can I Re-Use Fry Oil? | Ask the Food Lab
How Long Should I Let My Pizza Dough Cold Ferment? | The Food Lab
A three-panel image showing closeups of New York-style, Sicilian-style, and Neapolitan-style pizzas.
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
Food Lab Video Shoot-VMW_9859
The Food Lab Video Series: Steak Lies
The Food Lab Video Series: The Science of Spatchcocking
The Food Lab Video Series: Cheeseburgers
The Food Lab Video Series: Boiling Water
How to Fill an Omelette | The Food Lab
Our Top 10 Pieces of Kitchen Equipment
On Sizing Shallots and Frying Curry | Ask The Food Lab
A slow-roasted leg of lamb sliced on a cutting board, flanked by rosemary sprigs, peeled garlic cloves, and wedges of lemon.
The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb
An open cookbook
28 Influential Food Books, According to Serious Eats Editors
What’s the Best Way to Grind Beef?
The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)
What's the Difference Between Baking Powder and Baking Soda? | The Food Lab
The Pizza Lab: Which Rack Should I Put My Stone On?
Ceviche And The Science Of Marinades | The Food Lab
How To Grill a Gigantic Rib-Eye Steak
The Food Lab's Top 6 Food Myths
Overhead view of beef being dry-fried
Wok Skills 101: Dry-Frying
The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy
The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird
Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup | The Food Lab
The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition
Does Resting Under Foil Ruin Meat? | Ask The Food Lab
The 18 Knives Kenji's Collected Over the Years
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?
How Much Liquid Should I Use When Braising? | The Food Lab
Can I Make Stock in a Pressure Cooker or Slow Cooker? | Ask The Food Lab
The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!)
My Favorite Cooking Hacks | The Food Lab
For the Best Lobster Rolls, Go Sous Vide | The Food Lab
Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams | The Food Lab
Better Channa Masala With a World Tour of Techniques | The Food Lab
The Pizza Lab: Awesome Pizza Without An Oven (a.k.a. Skillet Pizza)
The Science of Heat vs. Temperature
The Burger Lab: How To Make Any Cheese Melt Like American (Almost)
Is It Okay to Probe My Meat? | Ask The Food Lab
Do I Need To Sauté Vegetables When Starting a Stew? | Ask The Food Lab
Video: How To Cook Steak In A Cooler With The Food Lab
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
The Food Lab Redux: Use Science to Bake the Best Apple Pie
Why Does My Noodle Soup Thicken As It Sits Overnight? | Ask The Food Lab
What's the Point of a Vinaigrette? | The Food Lab
Lomo al Trapo: The Colombian Technique That Will Change the Way You Grill Beef