The Food Lab: Better Home Cooking Through Science

dry-brining, 579–80 freezing, 574 heirloom breeds, 571 kosher, about, 571–72 preparing, for chopped salads, 835 raw, ...

Ultra High Temperature (UHT) pasteurized milk, 153 Umami ingredients for Bolognese sauce, 727 for chili, 257 for ...

blanching/steaming, science of, 408–10 boiling in large pot of water, 409–10 braising, 444 chopped, adding to meat ...

Vermouth-Porcini Pan Sauce, 320, 320 Vinaigrettes Balsamic-Soy, Sharp, 790 best ways to prepare, 773–76 Fig ...

Maple Bacon, 157 Orange-Scented, 157 Walnut(s) Apples, and Parmesan-Anchovy Dressing, Winter Greens Salad with, 810 ...

249 Wine for Bolognese sauce, 727–28 Foolproof Béarnaise, 322 Lemon-Caper Pan Sauce, 368 Mushroom-Marsala Pan Sauce, ...

volume and weight conversions, 9 Yogurt Mint, and Moroccan Salad, Grilled or Pan-Roasted Merguez with, 516, 51 ...

FURTHER ADVANCE PRAISE FOR THE FOOD LAB: “Kenji has created an incredible resource to support you as yo ...

and host of Food Network’s Alex’s Day Off “Kenji has long been a go-to resource when we are wor ...

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