tag:www.seriouseats.com,2021:/the-food-lab/30 2019-10-21T07:45:58Z Serious Eats Chapp tag:www.seriouseats.com,2021://30.449080 2019-10-21T07:45:58Z 2019-10-21T07:45:58Z

Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water.

J. Kenji López-Alt Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. Read More ]]> tag:www.seriouseats.com,2021://30.448341 2019-09-23T13:00:07Z 2019-09-23T13:00:07Z

In this episode of the Food Lab video series, Kenji López-Alt and Katie Quinn join forces to bust common myths about cooking steak.

J. Kenji López-Alt In this episode of the Food Lab video series, Kenji López-Alt and Katie Quinn join forces to bust common myths about cooking steak. Read More ]]> tag:www.seriouseats.com,2021://30.448119 2019-09-12T13:00:46Z 2019-09-12T13:00:46Z

We answer the question, what would a Food Lab video series look like?

J. Kenji López-Alt We answer the question, what would a Food Lab video series look like? Read More ]]> tag:www.seriouseats.com,2021://30.423082 2017-11-01T10:30:00Z 2017-11-01T10:30:00Z

A properly roasted mushroom is meaty, intense, and deeply flavored. We get there using moderate oven heat and a two-stage roasting process.

J. Kenji López-Alt A properly roasted mushroom is meaty, intense, and deeply flavored. We get there using moderate oven heat and a two-stage roasting process. Read More ]]> tag:www.seriouseats.com,2021://30.423592 2017-10-04T10:30:00Z 2017-10-04T10:30:00Z

Roasting intensifies a parsnip or carrot's flavor, but ideally it also produces some amount of caramelization and browning in order to add complexity and a bit of extra sweetness to the mix. The issue is getting them soft and caramelized without letting them shrivel up too much.

J. Kenji López-Alt Roasting intensifies a parsnip or carrot's flavor, but ideally it also produces some amount of caramelization and browning in order to add complexity and a bit of extra sweetness to the mix. The issue is getting them soft and caramelized without letting them shrivel up too much. Read More ]]> tag:www.seriouseats.com,2021://30.424906 2017-09-28T13:00:00Z 2017-09-28T13:00:00Z

In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness. Achieving this balance is the mark of a good fry cook. Here's what you need to know.

J. Kenji López-Alt In the ideal world, a batter or breading becomes perfectly crisp just as the food inside—say, a slice of onion or a delicate piece of fish—approaches the ideal level of doneness. Achieving this balance is the mark of a good fry cook. Here's what you need to know. Read More ]]> tag:www.seriouseats.com,2021://30.428611 2017-09-20T10:30:00Z 2017-09-20T10:30:00Z

Becoming a true tempura master takes years of serious training. But the good news is that we can get about 90% of the way there with just a few simple techniques.

J. Kenji López-Alt Becoming a true tempura master takes years of serious training. But the good news is that we can get about 90% of the way there with just a few simple techniques. Read More ]]> tag:www.seriouseats.com,2021://30.425254 2017-08-30T10:30:00Z 2017-08-30T10:30:00Z

For those of you keeping score at home (I know you're out there), yes, this is the third recipe for kung pao chicken that I've published here on Serious Eats in the last seven years. The first version was funky and fiery with fermented chili bean paste, chicken thighs, and leeks. The second was a decidedly milder version made with bell peppers and celery, just like at those Upper West Side Chinese takeout joints. The version I'm sharing today is based upon the kung pao chicken I tasted at the source in Chengdu: a simpler yet more nuanced version than either, and a near-perfect weeknight dish.

J. Kenji López-Alt For those of you keeping score at home (I know you're out there), yes, this is the third recipe for kung pao chicken that I've published here on Serious Eats in the last seven years. The first version was funky and fiery with fermented chili bean paste, chicken thighs, and leeks. The second was a decidedly milder version made with bell peppers and celery, just like at those Upper West Side Chinese takeout joints. The version I'm sharing today is based upon the kung pao chicken I tasted at the source in Chengdu: a simpler yet more nuanced version than either, and a near-perfect weeknight dish. Read More ]]> tag:www.seriouseats.com,2021://30.420042 2017-07-28T13:00:00Z 2017-07-28T13:00:00Z

Organizing your fridge—in terms of food shelf life, food safety, and easy access to the things you reach for most—will make your cooking projects go faster and more easily.

J. Kenji López-Alt Organizing your fridge—in terms of food shelf life, food safety, and easy access to the things you reach for most—will make your cooking projects go faster and more easily. Read More ]]> tag:www.seriouseats.com,2021://30.428478 2017-07-06T13:00:00Z 2017-07-06T13:00:00Z

There are few kitchen tools more feared, more maligned, and more misunderstood than the microwave. Here's why you shouldn't be intimidated, and how to use the microwave to get crisp-tender steamed vegetables in minutes.

J. Kenji López-Alt There are few kitchen tools more feared, more maligned, and more misunderstood than the microwave. Here's why you shouldn't be intimidated, and how to use the microwave to get crisp-tender steamed vegetables in minutes. Read More ]]> tag:www.seriouseats.com,2021://30.240475 2017-06-27T10:30:00Z 2017-06-27T10:30:00Z

On paper, the <em>chacarero chileno</em> sandwich seems...weird. Grilled meat, sliced tomato, and cooked green beans. But when done properly, it <em>works</em>. Here's how to do it.

J. Kenji López-Alt On paper, the chacarero chileno sandwich seems...weird. Grilled meat, sliced tomato, and cooked green beans. But when done properly, it works. Here's how to do it. Read More ]]> tag:www.seriouseats.com,2021://30.184594 2017-06-05T10:30:00Z 2017-06-05T10:30:00Z

Hard to believe, but it's true: In many cases, freezing fresh basil before incorporating it into pesto will produce tastier results.

J. Kenji López-Alt Hard to believe, but it's true: In many cases, freezing fresh basil before incorporating it into pesto will produce tastier results. Read More ]]> tag:www.seriouseats.com,2021://30.280344 2017-05-24T10:30:00Z 2017-05-24T10:30:00Z

New Orleans&ndash;style red beans and rice is mind-bendingly delicious: smoky, spicy, hearty, and supremely comforting. But, for a dish so complex in flavor, the preparation and ingredient list are pretty simple.

J. Kenji López-Alt New Orleans–style red beans and rice is mind-bendingly delicious: smoky, spicy, hearty, and supremely comforting. But, for a dish so complex in flavor, the preparation and ingredient list are pretty simple. Read More ]]> tag:www.seriouseats.com,2021://30.258954 2017-05-10T13:00:00Z 2017-05-10T13:00:00Z

When you're making lobster rolls, sous vide is your friend, delivering the most tender, buttery, flavorful lobster meat around. Here's how to do it.

J. Kenji López-Alt When you're making lobster rolls, sous vide is your friend, delivering the most tender, buttery, flavorful lobster meat around. Here's how to do it. Read More ]]> tag:www.seriouseats.com,2021://30.188755 2017-04-27T07:45:00Z 2017-04-27T07:45:00Z

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is knowing precisely when to add that asparagus for the best flavor and texture.

J. Kenji López-Alt Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is knowing precisely when to add that asparagus for the best flavor and texture. Read More ]]>