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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt

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Notes about this book

  • annmartina on October 14, 2016

    If I could give this recipe 10 stars I would

  • ellabee on October 10, 2015

    Kindle only for me -- this one weighs almost *seven pounds*, two more than the unmanageable Ad Hoc at Home. Why not two volumes? I imagine that the illustrations, diagrams, and photos make effective use of the space, and don't want *less* Food Lab wisdom. I just want to be able to manage handling it physically -- in the kitchen, in an armchair, or sitting in bed. Unsettlingly, publisher seems to be surprised by how brisk ebook version sales are.

  • porterbl1 on September 27, 2015

    The pot roast recipe contains an error. I confirmed it with the author on Facebook. The oven temperature should be 275 not 225, and the lid should be partially open.

Notes about Recipes in this book

  • Foolproof hard-boiled eggs

    • mllamas on January 03, 2016

      First time I've ver been able to cleanly peel every egg.

    • Emily Hope on November 09, 2015

      Although for a hard-boiled egg recipe this is pretty fiddly, it totally delivered on the promise of easy to peel eggs. After five minutes of shelling I had 6 beautiful eggs with nary a dent.

    • rionafaith on November 29, 2016

      I've always started my eggs in cold water, but I decided to try this method after Kenji's vigorous testing. Okay, so it's not totally perfect -- after adding the ice, it took ages to come back to boiling again, and never really did because I got impatient and decided to just start timing from when I hit the simmering temp (I used a candy/deep fry thermometer in my water to monitor it). And my first two eggs still had varying degrees of craters... the other 4 peeled perfectly cleanly, however, far better than usual! The eggs were all perfectly cooked and still tender, too.

  • Perfect poached eggs

    • Senkimekia on November 02, 2017

      This is the first time I have made decent looking poached eggs,so easy, worth the price of admission alone!

    • Charlotte_vandenberg on March 09, 2017

      Not so easy as the recipe suggests, but I'll keep on trying.

  • Extra-crispy sunny-side-up eggs

    • twoyolks on January 08, 2016

      I made this slightly differently in that I cooked the eggs in butter instead of olive oil. I used the same technique and the eggs turned out perfectly.

    • jenmacgregor18 on July 06, 2016

      I never made fried eggs at home. It was just something I always ordered when going out for breakfast. But these turn out perfect every time. So I'll be making them at home now.

  • Creamy scrambled eggs

    • sosayi on April 17, 2017

      My go-to scrambled egg recipe. You can add in ingredients to this base, and they turn out perfectly creamy every time.

  • Diner-style ham and cheese omelet

    • joanhuguet on October 04, 2015

      Kenji's salting and resting technique for omelet eggs is spectacular! I added a good pinch of salt to my eggs and let them rest for about 15-20 minutes while I cooked my omelet filling. The resulting omelet was perfectly seasoned and extremely tender, with no tough outer layer of overcooked egg.

  • Crispy fried bacon

    • twoyolks on November 07, 2015

      I didn't really think there was much I could learn about cooking bacon. I was wrong. I've never had as perfectly crispy (but not overly crispy) bacon as when I used this method.

  • Potato hash with peppers and onions

    • twoyolks on November 07, 2015

      This is similar to the America's Test Kitchen recipe for home fries but, for me, the potatoes ended up more evenly browned and the onions didn't burn. The slight heat from the hot sauce was a welcome addition. I added the optional eggs which were really quite good.

  • Light and fluffy buttermilk pancakes

    • clcorbi on February 20, 2017

      I had all the ingredients on hand to make these pancakes so I knew we had to try them out. This is my first use of the book, and the result was really nice! These pancakes are decidedly fluffier than my go-to recipe (from Vegetarian Cooking for Everyone). As always, I doctored the batter with a bunch of cinnamon and a little nutmeg. As good as these were, the batter is a bit fussy to make, because you have to separate and beat an egg white. I will probably only use this recipe on occasions where I have sour cream to use up, but we did thoroughly enjoy them.

  • Fresh ricotta

    • clcorbi on February 28, 2017

      This recipe works! I used the stovetop variation. I actually let the ricotta simmer for too long because I was waiting to see large, defined curds--that never happened. My curds were tiny and couldn't be scooped out with the slotted spoon. After doing some googling, I discovered that this is all right and so I just poured the entire curds/whey mixture into the strainer, rather than trying to scoop out the curds. The ricotta still drained perfectly, so in the future that's how I'll always do it!

  • Lemon ricotta pancakes

    • clcorbi on October 29, 2017

      I chose to try this pancake recipe because I had both buttermilk and ricotta to use up. Rather than adding the lemon zest that's called for, I doubled the vanilla extract and added some cinnamon and nutmeg, per our pancake preference. I had some problems with these sticking to the pan, so I ended up having to fry them with a bit of butter to make them easier to flip. Obviously, they tasted great that way, but the result was a bit more decadent than I was going for. My verdict is that these were good, but not any better than my standard recipe (the buttermilk pancakes from Vegetarian Cooking for Everyone). Still, I would definitely repeat them next time I have extra ricotta.

    • jenmacgregor18 on November 12, 2015

      Had some leftover ricotta from ziti. This was a good way to use it up. A little tricky to flip, as they were very tender and delicate. After I mangled the 1st one, I ended up with my flexible oxo silicone cookie spatula and another spatula- 2-handed flip. Was fine after that. A non-stick skillet is a must. Great lemon flavor and very light texture. Keeping this one.

    • jenmacgregor18 on July 06, 2016

      good if you're looking for a lower sodium pancake. I left salt out of pancake mixture (but left baking soda as is). Also very good without lemon and with cinnamon & vanilla.

    • rionafaith on June 11, 2017

      This batter was quite thick and I had a bit of trouble cooking the first batch properly, until I added an extra 1/4 cup of buttermilk. Could be because I used store-bought ricotta (though very good freshly handpacked stuff from Di Palo's) instead of making my own. Still found them tricky to cook properly... bubbles in the top aren't as obvious as in my usual other pancake recipes, so it's hard to know when to flip, and the ricotta makes them so moist that they seemed underdone inside. The lemon flavor is very subtle, zest only. Still good, just a little more delicate and fussy than more basic pancakes!

  • Basic quick waffles

    • Astrid5555 on November 11, 2017

      New family favorite! Made with the Basic dry pancake mix, which can be prepared ahead, these are really quick to make even though you have to separate the eggs. The addition of the club soda makes the batter very airy and the finished waffles really light and fluffy. The waffles puffed up more than expected in my waffle maker which made quite a mess, so be careful how much batter you add. A keeper!

  • Beef and barley stew

    • mirage on January 01, 2016

      It was fine. Forgettable.

    • ldtrieb on May 20, 2017

      We loved it. I am so happy to learn that browning the big piece of meat then cutting it up works just as well as browning all the little pieces.

  • 30-minute don't-call-it-Tuscan white bean and Parmesan soup

    • mirage on May 30, 2016

      Very light.

  • 15-minute pantry tomato soup

    • MeganGarcia on July 27, 2017

      I find this recipe to be quite satisfying when I need a lunchtime tomato soup fix. As indicated in the name, it's very quick and uses typical pantry ingredients. I've made it quite a few times; by now it has become my go-to tomato soup recipe because the flavor is very good considering the lack of effort entailed in making it.

  • The best corn chowder

    • e_ballad on March 20, 2017

      I agree with JKLA that the quality of the corn will make or break this dish. But even with fantastic corn picked minutes before from the garden, this particular dish was a little... meh. Calling something 'the best' might have set up unrealistic expectations!

  • Creamy broccoli-Parmesan soup

    • twoyolks on September 26, 2016

      The soup was a bit too heavy on the cheese flavor and there wasn't quite enough broccoli flavor. I also think cheddar would've worked better than parmesan.

  • Chicken and dumplings

    • twoyolks on April 24, 2017

      I made this with homemade chicken stock and left over roast chicken. The dumplings are about perfect. The tanginess of the buttermilk really makes them.

    • clcorbi on February 28, 2017

      Absolutely delicious. I used two quarts of homemade chicken stock and a mix of store-bought chicken stock/water for the rest of the liquid, and simmered raw chicken in that mixture to cook it which also helped boost the stock nicely. Flavorful stock really makes all the difference here, since there are really no spices added to the soup. The dumplings were nice and tender as advertised. This is just perfect comfort food, and if you have pre-cooked shredded chicken and homemade stock on hand, it also comes together in around 30 minutes.

  • Easy skillet-braised chicken with peppers and onions

    • joanhuguet on October 04, 2015

      This recipe missed the mark for a couple of reasons. First, 1 tablespoon of smoked paprika was completely overwhelming, giving the broth a gritty texture and acrid taste. In addition, there was far too much liquid in the braise. I had to take out the meat and bring the sauce to a rolling boil for about 15 minutes in order for it to have any body whatsoever.

  • Steak house-style grilled marinated flank steak

    • twoyolks on July 24, 2017

      This is a great marinade. The flavor really compliments the steak well. I marinated it for close to 11 hours and I'd reduce the marinade time in the future as it almost overpowered the steak. The "sauce" was too strong for the steak but made a great dipping sauce for french fries.

    • bwhip on July 01, 2017

      Excellent! One of our all-time favorite marinated flank steak recipes. Wonderful umami bomb of flavor. The only ingredient we didn't use was the marmite, as it wasn't immediately available. I liked the suggested grilling technique as well, using the hot part of the grill for three minutes each side, then moving to the side of the grill with indirect heat to finish, making sure the meat was nicely cooked without being overly charred.

  • Santa Maria-style grilled tri-tip

    • bching on January 01, 2017

      Great tri-tip grilling instructions. This recipe will be my go-to--although I will vary the rub often, I imagine. We found we preferred the texture of the meat cut with, rather than against, the grain.

  • Basic pan-seared pork chops

    • ellencooks on February 16, 2017

      Mine was also done before the 10 minute pork. Still good. Served with the maple mustard glazed pan sauce, which was excellent.

    • joanhuguet on October 07, 2015

      Moderate heat and frequent flipping produced an evenly pink, medium pork chop with no grey overcooked bands at the edges. Mine was done well before the 10 minutes of cooking time were up, so begin checking temperature early.

    • chawkins on May 31, 2017

      I cooked mine for a good 10 minutes and they were good, cooked to my liking, not overly done. I served mine with brandied cherries.

  • Pan-seared pork chops with brandied cherries

    • chawkins on May 31, 2017

      The sauce was quite good, the cherries and the balsamic offset the sweetness from the sugar.

  • Maple-mustard-glazed pan-seared pork chops

    • joanhuguet on October 07, 2015

      I found that this sauce was overly sweet, although it could have been that the particular mustard I used (Trader Joe's Grainy Dijon) was not strong enough. Next time, I might try a combination of grainy and smooth Dijon for a stronger mustard flavor.

  • Cooler-cooked rib-eye steaks with shallots, garlic, and thyme

    • twoyolks on February 08, 2016

      This was a decent example of a sous vide steak but neither the technique nor the ingredients really add anything beyond any other recipe. None of the flavor of the shallots, garlic, or thyme end up in the steak or really the cooking juices from the steak.

  • Mexican street corn salad

    • twoyolks on July 27, 2017

      This was excellent. I couldn't stop eating it. A recipe that serves four was easily eaten by two.

    • clcorbi on July 05, 2017

      Yum! This salad is so easy and packs a ton of flavor--I could definitely see us repeating it throughout corn season. Unfortunately we got a scorching hot jalapeno that overwhelmed the salad's flavor even after being seeded, but I could still tell this is a tasty dish. I might want to cube an avocado and toss it in next time for a more substantial salad, and then serve it with fried eggs and tortillas.

  • Quick chickpea and spinach stew with ginger

    • joanhuguet on October 24, 2015

      Luscious, elegant, and easy. I've made this twice since the book came out, once with spinach and once with rainbow chard. Reheats very well, but also very good at room temperature. Don't skip the drizzle of olive oil at the end.

  • Roasted Brussels sprouts and shallots

    • twoyolks on February 08, 2016

      The Brussels sprouts are good but I prefer Cook's Illustrated's roasted Brussels sprouts which are similar, but don't cook as long and get covered during roasting. The shallots almost completely burned for me as did some of the Brussels sprouts. I think using a smaller baking pan would help. I did like the addition of sweetness and sour via the Balsamic vinegar.

  • Cheesy Hasselback potato gratin

    • Jojobuch on August 06, 2016

      Very tasty! Used double cream in the UK, you can probably get away with single cream though. Stacking vertically gives a really nice crunch across the top of the dish.

    • tasteslike on December 31, 2016

      Wonderful flavor & easier to make than it looks. Used fontina and parmigiano reggiano for 2 cheeses. Otherwise, followed recipe exactly (cut potatoes to specified size with mandoline and used specified size copper gratin dish). Unfortunately, the potatoes weren't cooked all the way through (discovered only when served). This needed another 30 minutes (add time while potatoes are still foil covered). First Food Lab recipe that wasn't perfect. Will make again and cook longer.

    • debkellie on February 12, 2017

      A nice crunchy top as Jojobuch says; and needed longer as tasteslike says.. I subbed in 1.5 cups buttermilk as I was short on cream.. so almost "healthy".. nice side.

  • Ultra-fluffy mashed potatoes

    • twoyolks on December 10, 2016

      I didn't particularly care for these. The flavor was dominated by the butter. The potato flavor didn't factor in at all. They also weren't particularly fluffy.

  • Rich and creamy mashed potatoes

    • twoyolks on November 29, 2016

      These are perfect mashed potatoes to be served with gravy on top. They're rich enough without being too rich or buttery.

  • Tender Italian meatballs with rich tomato sauce

    • Rachaelsb on October 31, 2017

      Very labor intensive and while taste was great...completely fell apart on me when added to sauce. My guess is that bread soaked in buttermilk too much???

  • Easy cranberry sauce

    • twoyolks on November 29, 2016

      This is now my favorite cranberry sauce. It's a good balance between a whole berry sauce and a jellied sauce. It's more of a cranberry jam. It's also not too sweet so it works well with the other Thanksgiving dishes.

  • Perfect roast prime rib

    • tasteslike on December 31, 2016

      So good. Cooked at 160F for 5.5 hours then at 550F for 15 min. Even though cooked to medium by temperature, meat was red and juicy. This bothered some of the guests, put was perfect for my family. Will definitely do again.

  • Oxtail jus for prime rib

    • tasteslike on December 31, 2016

      Amazing meat juice. Perfect with the prime rib and leftovers exactly right as jus for French dip. Oxtails are magic flavor bombs. Was glad to have this as Food Lab prime recipe doesn't make pan juices at all (the moisture all stays inside the roast).

  • Slow-roasted boneless leg of lamb

    • tasteslike on May 16, 2016

      In 45 years of cooking, this is the best way to roast lamb that I've tried (and I've tried lots). I'll never do it another way (cook lamb at 200F for 2.5-3 hours, rest at least 30 min, put in 550F oven for 6-10 min). The meat was succulent and quite tender. I used the garlic, anchovy & rosemary variation, and the flavors, for me, were perfect.

  • Slow-roasted boneless leg of lamb with garlic, rosemary, and anchovies

    • tasteslike on May 16, 2016

      See my comments under the master recipe for Slow-Roasted Boneless Leg of Lamb. This method of cooking lamb is genius, and the garlic, rosemary & anchovy rub truly complemented the meat. Will make this again every Easter for the rest of my life.

  • Ultra-crisp slow-roasted pork shoulder

    • chawkins on June 08, 2017

      The skin did get ultra crisp, the pork was moist and tender and still sliceable and delicious. My picnic shoulder was just under 8 lbs and from the write-up, I was expecting the pork to be fall off the bone tender after being in the slow oven for eight hours, that I could easily make pulled pork out of it, that is not the case.

  • Maple-mustard-glazed roast pork tenderloin

    • joanhuguet on January 17, 2016

      Wonderful technique - tenderloin was a perfect medium and juicy.

    • averythingcooks on July 20, 2017

      This was GOOD - glaze was delicious and pork was perfectly pink and moist .....sometimes so hard NOT to overcook a tenderloin but the 4 minute glaze/ check cycle to finish caught it at the perfect point of "doneness". I've never used the pre-browning cornstarch dredge before - it also certainly seemed to work :)

  • Pasta with garlicky broccoli, anchovies, and bacon

    • sosayi on November 08, 2017

      I thought this was just okay. Three minutes blanching was too long for my broccoli and I should have followed my instincts to take it out earlier. I think I'd just roast the broccoli next time, to be honest, and then toss it with the garlic, anchovies, and such in the pan. I never achieved any of the "browning" of the blanched broccoli in the saute pan that Kenji referred to. I also increased the lemon juice amount as 1 tbl seemed too little and due to being out of lemon zest (somehow I only had denuded lemons in house), I added some sumac. The pasta was a little dry (even with lots of added pasta water), so I might add some vermouth in the future. I also prefer a higher broccoli to pasta ratio. I think with modifications, I could enjoy this recipe a lot. But, with so many changes, is it worth it? I don't know. It had good depth of flavor, but there are so many other broccoli/garlic pasta recipes it might not be.

    • Rachaelsb on June 25, 2017

      Addictively delicious. Easily accessible ingredients that you have in house-great for that night when you don't want to have to go to supermarket.

    • rosten on August 24, 2016

      pretty tasty! could even use a bit more garlic!

    • twoyolks on July 26, 2017

      This was really nice. The broccoli and the bacon compliment each other well. The anchovies fade into the background. I thought it was a bit too heavy on the lemon flavor and would cut it back in the future (I'm also skeptical of the idea that 1 tbsp of lemon juice would be the juice of one lemon). I'd also increase the amount of broccoli and cut it into even smaller pieces in the future.

  • Pasta with extra-garlicky shrimp scampi

    • JoanN on December 07, 2015

      Made half a recipe with small elbow macaroni because it was on hand; the corkscrew pasta called for would hold more of the yummy sauce. Used already shelled shrimp, so skipped the cooking the shells part; eager to try it that way, though, since I'm sure it imparts a lot of flavor. Add pasta water by the tablespoonful to start; quarter of a cup (for half a recipe) was too much and needed to be boiled down.

  • Perfect easy red sauce

    • twoyolks on February 08, 2017

      This was a fine, simple marinara sauce but there wasn't anything special about it.

  • Pasta with caramelized eggplant and rich tomato sauce (Pasta alla Norma)

    • Astrid5555 on December 10, 2016

      One of the better Pasta alla Norma recipes outside of Italy. Letting the eggplant caramelize to a deep brown until completey tender makes a big difference. No need to re-season the eggplant slices with salt after cooking since they are quite salty after having tossed them with salt beforhand to draw out the water.

    • joanhuguet on July 31, 2016

      A delicious summer classic. The marinara recipe provided here, which uses half olive oil and half butter to round out the harsh notes of canned tomatoes, will be my new go-to recipe for easy tomato sauce.

  • Ultra-gooey stovetop mac 'n' cheese

    • Emily Hope on November 20, 2015

      This recipe definitely lives up to its name; it's like a super luxe Kraft. But I have to agree with twoyolks that it's very rich; I love mac and cheese but could only eat a small serving, and couldn't get enthused about the leftovers because of the heaviness. Oddly, the kids didn't care for it. The recipe also made a giant amount; if I were to make again (not sure I will), I'd probably cut in half and cut down on the butter. Served with roasted broccoli.

    • twoyolks on November 13, 2015

      This is very creamy and very good but very rich. I used Velveta for American cheese and it worked very well. The longest part of this recipe is waiting for the water to boil. This also reheated very well, even in the microwave.

  • Cheesy chili mac

    • clcorbi on July 31, 2017

      So, this recipe is awesome. Both the components--the chili and the mac n cheese--are delicious separately, so it's not surprising that they're still delicious when mixed together. The only change I made was to reduce the amount of cheddar in the mac n cheese to 1lb, rather than 1 1/4lb, and I also omitted the extra Parmesan on top. Here's the thing about this recipe, though. IT MAKES A HUGE AMOUNT OF FOOD. I guess I should have realized this from the ingredients list--1lb beef, 1lb pasta, 1lb cheddar, 1/2lb American cheese--but since the head note said 4-6 servings, I just didn't think about it. Once I started cooking I realized how much food I actually had on my hands. I would say you could feed 10-12 on this recipe. Maybe more, with sides. I filled a huge casserole dish and still had too much chili mac, so I filled a second medium dish wish the rest, and stuck it in the freezer. I hope it defrosts well. This is certainly delicious but you will get a LOT of food from it.

  • The ultimate Bolognese sauce

    • HazukaPie on March 23, 2017

      I could only buy chicken livers by the pound so I tripled the "flavor bomb" (liver, anchovies, soy, marmite) and froze 2 aliquots for future use. This recipe makes enough sauce for about 4 lbs of pasta - about 4 quarts.

    • chefken on April 08, 2017

      There is a pressure cooker version of this recipe after he wrote the original recipe. It's published in SeriousEats.com. Here's the link: https://www.eatyourbooks.com/library/recipes/1549304/pressure-cooker-ragu-bolognese

  • Traditional lasagna Bolognese

    • Jojobuch on January 21, 2016

      Definitely the most involved lasagna recipe I ever made; lots of extra ingredients in the ragu - some of which are very odd (marmite? Fish sauce?) - and I had never added cheese to my bechamel (I guess it becomes a sauce moray?) for lasagna. The result was worth it though, it received rave reviews at a dinner party. It's a weekend project but leftovers freeze very well.

  • Creamy spinach and mushroom lasagna

    • rionafaith on September 03, 2016

      This is fairly labor intensive, and took almost 3 hours of prep, but it was worth it -- the taste is absolutely fantastic, definitely restaurant-quality. I was a bit scant on the mushrooms as I only had two 10oz containers and it would probably have been better with the full amount, or even more, but then I'm a mushroom fiend. Only problem I had was the noodles sticking together a bit and I don't think I agitated them enough or maybe didn't have enough water in the pan when soaking them, so I'll be more mindful of that next time.

  • Classic baked macaroni and cheese

    • sosayi on November 18, 2017

      Made this last night for my son’s 3rd birthday. I normally make the baked macaroni and cheese from The Gourmet Cookbook, but decided to try a new version. While delicious, it was almost tooooo cheesy and tooo heavy. I didn’t add the eggs and soaked the noodles for less time than suggested (maybe 15 minutes, not 25), as I didn’t want the noodles to be over cooked and the sauce too firm. Since I prepared it a day in advance, I added in a little warm water to loosen it before baking and added the bread crumbs halfway through baking. In all, I enjoyed it, but probably wouldn’t make it again. Just too rich.

  • Classic baked ziti

    • twoyolks on February 08, 2017

      This did not live up to its promise. By putting so much cheese on top, when eating this, you get bites of all cheese or bites of not enough cheese. The extra tomato sauce on top also didn't help.

  • Almost-no-stir risotto with chorizo and Brussels sprout leaves

    • twoyolks on February 13, 2017

      I agree that this risotto was strange. The cream was an odd addition that lent some creaminess but not the kind I'd associate with risotto. It sorely missed the enrichment of butter that's typical in risotto. The combination of the Brussels sprouts and the chorizo was just an odd flavor that didn't meld well together.

    • Jane on April 04, 2016

      This was a strange risotto. By the time the rice finished cooking it was not the creamy consistency that slow cooked and stirred risotto has. And then you add a lot of cream and cheese, which still doesn't make it seem like a risotto. Finally, two minutes is not long enough for Brussels sprouts leaves to wilt - it was more like 5. Not one I will be repeating.

  • Mild red wine-olive oil vinaigrette

    • mamacrumbcake on August 14, 2016

      Good, solid vinaigrette for every day. The garlic and the shallots really add to the depth of flavor.

  • Foolproof homemade mayonnaise

    • rionafaith on July 10, 2017

      Made using the immersion blender method. Rather strongly flavored mayo due to the olive oil. Also makes a large quantity (2 cups) -- I would half it next time as that's more than I can get through in a couple weeks. However I have an even simpler immersion blender mayo recipe that uses a whole egg, and I think I prefer that one over this.

  • Winter greens salad with walnuts, apples, and Parmesan-anchovy dressing

    • clcorbi on February 28, 2017

      I really enjoyed the easy, Caesar-ish dressing on this salad. The only substitution I made was to use arugula in place of the frisee, since we prefer that green. Unfortunately, I don't think this salad is for me--I need to accept that I just don't like bitter greens like radicchio. The walnuts didn't really help much since they are sort of bitter, too--I would have subbed them with pecans if I'd thought about it. This is just not to my taste.

  • Classic American potato salad done right

    • hirsheys on July 09, 2017

      This was completely interesting, even though I had to make a few changes (yellow potatoes, not russets and pickled okra rather than cornichons). I made a 1/4 recipe. The potatoes came out a lot less mushy than mine usually do, which was cool. Overall, it's tasty, but not vinegar-y enough for me even with vinegar being used 3 times. I think it's because the recipe uses rice vinegar, which is a little mild for me. Also, I am a sucker for hard boiled egg in my potato salad, which this doesn't have.(Though oddly, the list of ingredients here on EYB includes egg yolks, but the book doesn't have them.) It's a tasty version, but won't be my go-to. ETA: This was much improved after two days in the fridge. Next time I'm going to add hardboiled eggs, but otherwise this was a hit after two days.

  • Marinated kale salad with chickpeas and sumac onions

    • Senkimekia on November 02, 2017

      This was too acidic for me but a couple tweaks and this would be a great side.

  • Marinated kale salad with shallots and kidney beans

    • jbuchman on July 10, 2017

      Perfect technique. Still delicious after two days in the fridge.

  • Kale Caesar salad

    • clcorbi on March 06, 2017

      This makes a really, really good salad. I made a half-recipe with one bunch of kale, and after we tried the salad, I instantly regretted not making a full recipe. We followed the instructions with no changes other than to chiffonade the kale, and to massage the dressing into it rather than just mixing it in. The breadcrumbs really add an extra lovely dimension of crunchiness, and it's essential to make nice homemade ones to get that delicious crunch. Luckily, the bread can bake while the rest of the salad is being assembled, so it isn't too fussy. I would not hesitate to make this delicious salad again.

  • Chopped ranch Cobb salad

    • jenmacgregor18 on February 09, 2017

      I used 1/2 the buttermilk and 1/2 mayo as my light sour cream & buttermilk were going to be too sour. I added a little Worcestershire and onion powder. My garlic was apparently very strong. It had quite a bite to it. Next time I would use a little less garlic, maybe a smaller clove or 1/2 clove. And I'll just use regular sour cream and skip the mayo. Otherwise, it turned out very well. How can you go wrong with bacon, tomato, chicken, ranch & blue cheese?

  • Extra-crunchy chicken-fried steak with creamy gravy

    • twoyolks on December 04, 2015

      The flavor of this was very good. It was also very crisp and crunchy. However, it was simply too salty. I'd cut back significantly on the salt next time.

    • ellencooks on March 09, 2016

      I made these with cubed steaks. Definitely too salty but good texture and spices. Just need to cut down on the salt.

  • Chicken Parmesan

    • twoyolks on November 13, 2015

      This is a classic but very good version of Chicken Parmesan.

  • The ultimate quintuple-cooked thick and crispy steak fries

    • twoyolks on February 08, 2016

      The fries got crunchy but they didn't get as crunchy as I like. They simply aren't as good as the triple cooked fries from Modernist Cuisine.

  • Crunchy oven fries

    • twoyolks on October 17, 2017

      This was a bit weird. The potatoes are covered in a breading before being baked. But the breading doesn't work that well because they're not fried.

  • How to carve a bone-in prime rib

    • tasteslike on December 31, 2016

      Very helpful tips for carving bone-in prime rib.

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Reviews about this book

  • Food52

    Picked for Food52's November 2017 Cookbook Club.

    Full review
  • Dallas Observer

    If you’re willing to learn, you will love The Food Lab. For the home cook who’s serious about his craft and willing to buy a gadget or two...is basically a college-level course in cooking techniques.

    Full review
  • Eater

    You don't need this book, if you've got a fast internet connection. But when the power goes or the wi-fi goes down, the people who own this book will be the ones you want inviting you over for dinner.

    Full review
  • Food52

    Kenji’s voice is inspirational and thought-provoking, cerebral and accessible, academic yet Internet-y...This is an obsessive cook at his best, teaching readers in a way that both he—and they—enjoy.

    Full review
  • Leite's Culinaria

    Website reviews best cookbooks of September, 2015.

    Full review
  • Real Baking with Rose Levy Beranbaum

    ...he has opened my eyes to new and better ways of cooking without the need of high tech specialty equipment. This is an extraordinary and invaluable cookbook.

    Full review
  • ISBN 10 0393081087
  • ISBN 13 9780393081084
  • Published Sep 21 2015
  • Format Hardcover
  • Page Count 938
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)-and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.