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.
"The Science of the Best Chocolate Chip Cookies" My inner nerd and foodie loves this!
The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe
Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home.
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.
Miso Ramen with Crispy Shredded Pork and Burnt Garlic Sesame Oil
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)
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