The Food Lab: Better Home Cooking Through Science

I never wondered how to fry the steak with a charred crust and an unusual interior that is completely medium from end to end when cut. How to make homemade Mac'n' cheese as satisfying as those in the Blue box sticky velvety smooth, but much tastier. How to roast a juicy and moist turkey (forget about salt water.)- And use a surefire way to work every time.

As a cooking nerd in Serious Eats, J.Kenji López-Alt has pondered all these questions and more. The Food Lab delves into the interactions between heat, energy and molecules that make great food, and focuses on the science behind beloved American cuisine. Kenji has shown that traditional methods often do not work well, and among the hundreds of easy―to―make recipes with over 1,000 full-color images that home cooks achieve much better results using new- but simple- techniques, you can learn how to convert one simple tomato sauce into a half-dozen dishes, anyone in just 2 minutes. You'll find how to make even the simplest Hollandaise sauce, the crispiest ever thought, how to make the creamiest potato casserole, and much more.

More than 1000 color photos.