Food Lab

J. Kenji López-Alt, a culinary nerd in residence at Serious Eats, has figured out how to make steak that has a charred crust and an interior that is perfectly medium-rare from edge to edge when you cut into it; how to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time. 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. He shows that often conventional methods don't work very well and home cooks can achieve far better results using new—but simple—techniques.