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](http://www.mudbonejacks.com/thmb/HONQzUU4oh3V-rXk13W8M4nwqsY=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/the-pizza-lab-the-baking-steel-delivers-b651d40c9f1d42c6bc511241c68983f1.jpg)
For Great Pizza at Home, Get a Baking Steel
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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](http://www.mudbonejacks.com/thmb/ZuBEaGpyU1_0vdrdsC-SNQSQRHs=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__12__20151202-prime-rib-red-wine-jus-step-by-step-kenji-28-d436b148a36b4aa29efc686b16765339.jpg)
13 Rules For Perfect Prime Rib | The Food Lab
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7 Myths About Cooking Steak That Need to Go Away
![Duck confit being pulled out of a pot](http://www.mudbonejacks.com/thmb/7WF9_cY9GEu6dlsSe6kTWnjFE8c=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2020__01__20200107-duck-confit-33-vicky-wasik-ec616512300e4f528ce2dab54a84908c.jpg)
What The Heck is Confit? | Ask The Food Lab
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How Many Times Can I Re-Use Fry Oil? | Ask the Food Lab
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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.](http://www.mudbonejacks.com/thmb/KcxK5wO8BabQb8GltHp6AtEZd7M=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__slice.seriouseats.com__images__2012__07__20110114-three-doughs-to-know-primary-1f16b671a2384e51bcdcf8907c482557.jpg)
The Pizza Lab: Three Doughs to Know
![Two bowls of pressure cooker chili topped with cheese, sour cream, cilantro, chile slices, and lime wedges.](http://www.mudbonejacks.com/thmb/uIQW2HVjKR1Ezb1qud-4apSWjHg=/300x225/filters:no_upscale():max_bytes(150000):strip_icc()/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__2019__01__20190122-pressure-cooker-chili-vicky-wasik-11-159a5db289d0460dae6758e0d9c6b64f.jpg)
Pressure Cook Your Way to Perfect Chili in Just 60 Minutes
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The Food Lab Video Series: Steak Lies
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For The Best Sun Tea, Forget The Sun | The Food Lab
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The Food Lab Video Series: The Science of Spatchcocking
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The Food Lab Video Series: Cheeseburgers
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The Food Lab Video Series: Boiling Water
如何填补一个煎蛋卷|食品实验室吗
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Our Top 10 Pieces of Kitchen Equipment
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On Sizing Shallots and Frying Curry | Ask The Food Lab
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The Food Lab's Definitive Guide to Buying and Cooking Leg of Lamb
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28 Influential Food Books, According to Serious Eats Editors
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What’s the Best Way to Grind Beef?
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The Best Way to Reheat Lasagna: Fry it Up! (Plus: Party-Ready Crispy Lasagna Skewers!)
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What's the Difference Between Baking Powder and Baking Soda? | The Food Lab
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The Pizza Lab: Which Rack Should I Put My Stone On?
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How to Make the Best Chicken Parm Sandwiches? Start With Great Chicken Parm
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Ceviche And The Science Of Marinades | The Food Lab
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How To Grill a Gigantic Rib-Eye Steak
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The Food Lab's Top 6 Food Myths
Wok Skills 101: Dry-Frying
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The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy
食品实验室的烤鸡世界巡回赛:5倒数es to Rock Your Backyard Bird
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Use the Pressure Cooker for Quick Caramelized Onions and French Onion Soup | The Food Lab
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The Food Lab Answers All of Your Thanksgiving Questions, 2013 Edition
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Does Resting Under Foil Ruin Meat? | Ask The Food Lab
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The 18 Knives Kenji's Collected Over the Years
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Should I Brine My Corn?
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How Much Liquid Should I Use When Braising? | The Food Lab
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Can I Make Stock in a Pressure Cooker or Slow Cooker? | Ask The Food Lab
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The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!)
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My Favorite Cooking Hacks | The Food Lab
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For the Best Lobster Rolls, Go Sous Vide | The Food Lab
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Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams | The Food Lab
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Better Channa Masala With a World Tour of Techniques | The Food Lab
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The Pizza Lab: Awesome Pizza Without An Oven (a.k.a. Skillet Pizza)
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The Science of Heat vs. Temperature
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The Burger Lab: How To Make Any Cheese Melt Like American (Almost)
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Is It Okay to Probe My Meat? | Ask The Food Lab
The Food Lab's American Omelettes (and Why You Should Salt Your Eggs in Advance)
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Do I Need To Sauté Vegetables When Starting a Stew? | Ask The Food Lab
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Video: How To Cook Steak In A Cooler With The Food Lab
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Miso Ramen With Crispy Shredded Pork and Burnt Garlic Sesame Oil | The Food Lab
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The Burger Lab: In Search Of The Best Lamb Burgers
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Do I Need To Preheat My Oil? | Ask The Food Lab
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The Food Lab Redux: Use Science to Bake the Best Apple Pie
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Why Does My Noodle Soup Thicken As It Sits Overnight? | Ask The Food Lab
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What's the Point of a Vinaigrette? | The Food Lab
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Lomo al Trapo: The Colombian Technique That Will Change the Way You Grill Beef