"The Science of the Best Chocolate Chip Cookies" My inner nerd and foodie loves this!
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
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.
Rich, buttery, tarragon-flavored Béarnaise is the easiest elegant steak sauce to make at home.
How to perform molecular gastronomy at home. Create your own food lab!
My Top 10 Fermented Food Recipes of 2015. These recipes were visited the most, shared the most and had the most comments and interest on the blog.
The Food Lab: How to Make Chicken Tikka Masala at Home