Or how to make homemade macaroni and cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff but far tastier?
How to roast a succulent, moist turkey and use a foolproof method that works every time?
As Serious Eats’s culinary nerd-in-residence, J. Kenji López-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.
Caramel drizzled pretzels, crunchy peanut brittle, chocolate-covered sea salt cashews, real chocolate almond bark, and …
Print borderless photos right at home using the 9600 x 2400 color dpi.
Use the automatic …
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Cooks 3 to 10 times faster than ordinary cooking methods – even faster than a …