The Food Lab: Better Home Cooking Through Science

...

...

My grandfather was an organic chemist, my father was a microbiologist, and I was a little nerdling. I was never ...

sciences (and particularly poorly in English, for the record), spending my summers playing music (chamber ...

For a while I fit right in, finally at home amongst my fellow geeks, reveling in the fas ...

destiny. Since that day, since the first time I wore that silly baseball hat and the T ...

if I didn’t follow it. My mother did not take the news well. Sure, I finished up my schooling (eventuall ...

sentiment or scientific inquiry that I had hoped for. Truth be told, as a professional cook, and with ...

cook and editor at Cook’s Illustrated magazine, I not only had the opportunity to start answering my questio ...

{^ What’s in this book?^ } About twenty years ago, celebrated food scientist, author, and personal hero ...

It was an observation that anyone who’s ever cooked a steak could have made, and one that has ...

you that foams are the way of the future or that your eggs need to be cooked in a steam-injected, pressur ...

exposed to, how and when they’re slaughtered, and whether they live on grass their whole lives or are supp ...

steak are similar to those in a hamburger. Still not too sure what I mean? Don’t worry, we’ll answer al ...

Take a recipe for Italian sausage, for instance. The recipe in this book has you combine pork shoulder w ...

in return, my readers tell me what they think, ask insightful questions, and let me know what they ...

to reach the desired end results—and you’ll find plenty of recipes and instructions that tell you how ...

later chapters build on basic scientific principles discussed in earlier chapters. On the other hand, if yo ...

are you to say that there’s a better way? Well, there are a number of answers I could give to this questi ...

seem right, something that seems as if it hasn’t been sufficiently tested, something that isn’t rigoro ...