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In ‘The Food Lab,’ the Science of Home Cooking

In ‘The Food Lab,’ the Science of Home Cooking (Photo: Sonny Figueroa/The New York Times)

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The Food Lab: The Best Southern Fried Chicken

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The Food Lab: The Science of the Best Chocolate Chip Cookies

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The Food Lab: 18 Comfort Foods, in Case You Need Comforting Now

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The Food Lab: How to Make Foolproof Béarnaise Sauce

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The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

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The Food Lab's Guide to Sous Vide Ribs

The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.

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The Food Lab: Miso Ramen With Crispy Shredded Pork and Burnt Garlic Sesame Oil

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Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

Foolproof Hollandaise 1 egg yolk (about 30 grams) 1 teaspoon water (about 10 grams) 1 teaspoon lemon juice from 1 lemon (about 10 grams) Kosher salt 1 stick butter tablespoons, about 112 grams) Pinch cayenne pepper or hot sauce (if desired)

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DIY Instant Noodles! Recipe via Serious Eats: The Food Lab

We absolutely love this recipe from Serious Eats by J. Kenji López-Alt. These “Just-Add-Hot-Water Instant Noodles” are super simple, cheap, and delicious. It in

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