The Food Lab: Better Home Cooking Through Science

Ever wonder how to pan-fry a steak with a charred crust and a perfect medium-rare interior from end to end when you cut into it? How about how to make homemade macaroni and cheese? How to roast a juicy, moist turkey (forget the brining!) and using a surefire method that works every time. Serious Eats culinary geek J. Kenji Lopez-Alt has pondered these questions and more.

In Food Lab, Kenji focuses on the science behind beloved American cuisine, delving into the interplay of heat, energy, and molecules that make for delicious food. Kenzie shows that in many cases, traditional methods don't work so well and that home cooks can achieve far superior results by using new but simple techniques. among hundreds of easy-to-make recipes with more than 1,000 full-color images, you'll find a no-fail recipe in just two minutes Learn how to make hollandaise sauce, how to turn one simple tomato sauce into half a dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.