The Food Lab: Better Home Cooking Through Science

breaking them up. Let the meat cook, without stirring, until well browned on the bottom, about ...

taste, stir in the basil, and serve, with grated Parmigiano- Reggiano (and pasta if desired). ...

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PORK MEATBALLS WITH MUSHROOM CREAM SAUCE SERVES 4 TO 6 For the Meatballs ...

1 pound freshly ground pork shoulder Kosher salt ¼ cup buttermilk or heavy cream ¼ ounce (1 packet) unflavor ...

2 teaspoons sugar Kosher salt and freshly ground black pepper 1 teaspoon fresh lemon juice 1 teaspoon f ...

transfer half of the remaining meatballs to the pan. The temperature will drop to around 300°F—adjust ...

Add the remaining meatballs to the sauce and cook, stirring and turning them occasionally ...

MY WIFE GETS HOME EACH NIGHT AND GREETS ME WITH A KISS— . . . an innocent gesture that I know ...

unmistakable perfume, that salty aroma of deceit and disloyalty. I try to hold my breath, but it’s too ...

store-bought ground beef is a crap shoot. You’re never quite sure when it was ground, what part ...

For the most tender burgers, grind your meat fresh and form your patties as tenderly as possible. ...

speak for itself. There is one exception to this rule: the smashed burger. You may have heard that ...

Burgers shouldn’t be confused with health food, or even everyday food. A great burger is a once-in-a ...

and cooked in the same skillet to the same internal temperature. The only difference? The one on the le ...

the patties have been formed. As for the pepper, I like to be liberal with it. A burger wi ...

the most part, you’re better off selecting a sturdier roll or, if you’ve got one nearby, a cu ...

skillet if you’re cooking on the stovetop (do not use nonstick—nonstick coatings will produce toxic vapors w ...

120°F and below for rare (red/raw in the center) 130°F for medium-rare (pink and warm) 140°F for medium (totally ...

SMASHING BURGERS VERSUS SMASHED BURGERS “Never, ever press down on your burger!” How many times have you ...