#5033
Mentioned in 17 episodes
The Food Lab
Better Home Cooking Through Science
Book • 2015
In 'The Food Lab,' J. Kenji López-Alt delves into the science of cooking, explaining the interactions between heat, energy, and molecules that create great food.
The book contains close to 300 savory American cuisine recipes, arranged by cooking technique, and includes over 1,000 full-color images.
López-Alt shows that conventional cooking methods can often be improved with new, simple techniques, making it a valuable resource for home cooks of all skill levels.
The book contains close to 300 savory American cuisine recipes, arranged by cooking technique, and includes over 1,000 full-color images.
López-Alt shows that conventional cooking methods can often be improved with new, simple techniques, making it a valuable resource for home cooks of all skill levels.
Mentioned by
Mentioned in 17 episodes
Mentioned by Deb as Kenji's cookbook focusing on the science of cooking.
21 snips
Brownies (and something just as iconic, with Kelsey McKinney)
Mentioned by Maria Godoy as a food science writer and cookbook author who offered advice on cooking turkey.
The Thanksgiving Quest For The (Scientifically) Best Turkey
Mentioned by 
Emily Kwong and 
Regina Barber when discussing velveting, a cooking technique to keep meat tender in stir-fry.
Emily Kwong and Regina Barber when discussing velveting, a cooking technique to keep meat tender in stir-fry.
How To Keep Meat Juicy With Science
Mentioned by Kenji Lopez-Alt as one of the books he authored.
Why do some people like spicy food?
Mentioned by Dan Pashman as the James Beard award-winning author who joins for a debate on what constitutes a salad.
The Hidden History of Regional Burgers (Reheat)
