The Food Lab: Better Home Cooking Through Science

Posted: January 07, 2016
The Food Lab: Better Home Cooking Through Science
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Is it bad to get my girlfriend a book that will teach her how to cook me delicious meals with balls-on scientific accuracy for Valentine's Day? (Remember, I'm making her an origami Swift Wind too.) Yeah, I think you're right. It's a terrific idea. The Food Lab: Better Home Cooking Through Science is a September 2015 release from Serious Eats editor J. Kenji Lopez-Alt. During his tenure at the blog, Kenji--I hope he doesn't mind my calling him that, seeing how his book is about to change my girlfriend's life--has explored thousands of dishes and thousands of ways to prepare them, and come up with some of the following dilemmas:

How do I pan-fry a steak that has a tasty charred crust but a manfoodly bloody interior from edge to edge when I cut into it?

How do I make Kraft Mac & Cheese without using a box of Kraft Mac & Cheese, and that actually tastes way better than Kraft Mac & Cheese?

How do I not F up Hollandaise?

How do I make everything I make perfect, and not just once, but every time I make it?

If you share any of these quandaries, or any of hundreds more included in The Food Lab: Better Home Cooking Through Science, Kenji and the wonder of science are here to revolutionize your (girlfriend's) cooking exploits. The cookbook examines classic American dishes from a scientific perspective, discussing the interactions between heat, energy, and molecules that occur while preparing them, and sharing simple techniques for achieving better, consistent results. Over 1,000 full-color photographs help lead the way.

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