The Food Lab: Better Home Cooking Through Science

SERVES 8 TO 10 1 pound dried white beans, such as great northern, cannellini, or Tarbais, soaked in sal ...

1 large clove garlic 3 bay leaves Kosher salt 1 large bunch kale, stems trimmed (about 2 quarts loosely p ...

using a custom-built bean-o-matic flavor deductor. † Wait a minute, something about that doesn’t make ...

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A steak is mostly water, but it’s the fat that counts. ...

STEAKS, CHOPS, CHICKEN, FISH, AND THE SCIENCE of FAST- COOKING FOODS RECIPES IN THIS CHAPTER Quick and Easy ...

Marinade Grilled Marinated Short Ribs with Chimichurri Santa Maria–Style Grilled Tri-Tip Santa Maria–Style Salsa G ...

Sun-Dried-Tomato Vinaigrette Cooler-Cooked Brats and Beer Cooler-Cooked Pork Chops with Barbecue Sauce Coole ...

QUESTION: WHAT DO MCDONALD’S AND THE MOST EXPENSIVE STEAK HOUSE IN NEW YORK HAVE IN ...

COMMON? ANSWER: They’re both fast-food restaurants. Wait, what? How so? Well, both specialize in fast cooki ...

ingredients, slapping them on the hot grill or under a mammoth broiler only after you place your ...

The FOOD LAB’s Complete Guide TO BEEF STEAKS I’ve cooked a lot of beef in my life, from steak for t ...

intent is to get the meat up to a specific final temperature and then serve it, as opposed to slow-cooking ...

size, makes them the most expensive cut (that whole supply- and-demand thing, you know?). Out of these two ...

Q: What do the labels from the government on my beef telling me that it’s “Prime” or “Choice” mean? The U ...

your butcher, make sure to thank him. Choice-Grade Beef has less marbling and tenderness than Prime ...

than Choice, which is a hefty chunk of change if you’re feeding a crowd. In my household, though, stea ...

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