The Food Lab: Better Home Cooking Through Science

Gradual. Taste the two sauces and examine the way they look when you put a spoonful on a plate. The sauce fo ...

fast? The simplest solution is to introduce even more vigorous mechanical stirring: a pass or two wit ...

CLASSIC BAKED MACARONI AND CHEESE NOTE: Use a good melting cheese or combination thereof like American, chedda ...

1 pound elbow macaroni Kosher salt 2 slices white bread, crusts removed, and torn into rough chunks 7 t ...

heat, whisking occasionally to prevent scorching. Remove from heat, add the cheese all at once, and whis ...

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CLASSIC BAKED ZITI Now that we know how to make a basic marinara sauce and have learned how easy it i ...

SERVES 6 TO 8 1 pound ziti, penne, or other thick tubular pasta Double recipe Perfect Easy Red Sauce (her ...

inch cubes Adjust an oven rack to the middle position and preheat the oven to 400°F. Place the zi ...

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THE BEST GARLIC BREAD There’s not much to great garlic bread. As with marinara sauce, the key is to use a mi ...

1 tablespoon chopped fresh parsley leaves (optional) Adjust the oven racks to the upper- and lower ...

A BETTER Way TO COOK RISOTTO Being Colombian, my wife loves rice, and being of a diminutive frame p ...

described as soupy rice—lies somewhere between me and cheese sauce on her list of greatest loves.¶ As suc ...

Risotto should never clump up like this. . . . you’ve got problems. Listen: I could give this discussi ...

stirring constantly? People have been saying and writing about it for years now. I’m strongly ...

First question: Which type of rice makes the best risotto? Rice contains two molecules that ma ...

From left: Bomba, Arborio, and Vailone Nano. Bomba is a Spanish rice used primarily for making cre ...

particular grain of rice is, it’s not an indication of quality or attractiveness: it refers only to the width ...

creamier. For now, though, we’ll ignore this theory (and get back to it later). The second argument is tha ...