The Food Lab: Better Home Cooking Through Science

STEP 5: GO BOTH WAYS Score it along both diagonals for optimal flavor absorption. STEP 6: MIX YOUR MOIST AR ...

want any heat at all, omit them completely. Finely chop the herbs. Grate the garlic on a Microplane ...

STEP 8: TIE IT Roll up your porchetta lengthwise (with a full pork belly, you should be able to just ...

STEP 9: TIED AND READY You should have a nice, even log that’s probably way too long to fit in your ov ...

STEP 11: SLICE IT IN HALF If you want to roast your porchetta all in one go on a single baking sheet, you ...

STEP 12: READY TO ROAST When ready to go, preheat the oven to 300°F, with a rack in the lower-middle ...

America’s holiday menu. † Good thing, too—otherwise you’d be leaking proteins and minerals out of your bo ...

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“Everything in food is science. The only subjective part is when you eat it.”—Alton Brown ...

TOMATO SAUCE, MACARONI, AND THE SCIENCE of PASTA RECIPES IN THIS CHAPTER Pasta with Olive Oil and Three Fl ...

Tomato and Almond Pesto with Anchovies Sun-Dried Tomato and Olive Pesto with Capers Lighter Fettucine Alfredo ...

MY WIFE AND IRVING THE DOORMAN HAVE GOT A PRETTY SWEET DEAL: ALL THEY HAVE TO DO IS ...

NOTHING, and they get hot, fresh food delivered to them several times a day. Of course, the ...

Even Harold McGee, in a New York Times article in 2009, has mentioned the small-pot method of pasta c ...

{^ PASTA TRADITIONS } At its simplest, pasta is nothing more than flour and water mixed together to form ...

instead of minutes. Indeed, according to McGee, the term al dente didn’t appear until after World War I. H ...

absorb sauce more easily once cooked. Of the major supermarket brands available in the United States, I ...

The BEST Way TO COOK PASTA If we go by traditional wisdom, pasta should be cooked in a large volume of salt ...

Reason 1 To test this, I brought three pots of water to a boil: one with 6 quarts of water, one with ...