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In ‘The Food Lab,’ the Science of Home Cooking

In ‘The Food Lab,’ the Science of Home Cooking (Photo: Sonny Figueroa/The New York Times)

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The Food Lab: How to Make Foolproof Béarnaise Sauce

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The Food Lab: 18 Comfort Foods, in Case You Need Comforting Now

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The Food Lab: The Best Southern Fried Chicken

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The Food Lab: How to Make Grilled Stuffed Flank Steak Pinwheels

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The Food Lab: The Science of the Best Chocolate Chip Cookies

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The Food Lab: Miso Ramen With Crispy Shredded Pork and Burnt Garlic Sesame Oil

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DIY Instant Noodles! Recipe via Serious Eats: The Food Lab

We absolutely love this recipe from Serious Eats by J. Kenji López-Alt. These “Just-Add-Hot-Water Instant Noodles” are super simple, cheap, and delicious. It in

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The Food Lab: How to Make New York's Finest Sicilian Pizza at Home

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The Food Lab's Guide to Sous Vide Ribs

The Food Lab has all of the answers to make you the hero of your next cookout with the best BBQ ribs ever. Find out how in our Serious Eats ribs guide from Kenji.

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The Food Lab's Complete Guide to Sous Vide Smoked Brisket

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Top 10 Fermented Food Recipes of 2015

My Top 10 Fermented Food Recipes of 2015. These recipes were visited the most, shared the most and had the most comments and interest on the blog.

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The Best Yorkshire Puddings

These Yorkshire puddings are designed to rise tall and light with a crisp shell and a lightly chewy center.

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The Food Lab's Guide to Crispy Sous Vide Chicken Thighs

The Food Lab's Guide to Crispy Sous Vide Chicken Thighs | Serious Eats

9 Kombucha And Water Kefir Recipes To Comfort And Heal You This Fall

How to make probiotic sparkling apple juice. A healthy start to the new year this bubbly drink is packed with vitamins, minerals and is kid approved.

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Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey

So you've seen our spatchcock turkey and you're intrigued by the promise of extra-crisp skin and ultra-moist meat, all in about 90 minutes...but you want it to pack just a little more punch. This version's got all of the same crisp skin and juicy meat as the original recipe, but with a flavor-packed herb butter to coat it.

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The Food Lab: How to Make Foolproof Béarnaise Sauce

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Coconut Water Kefir

How to make coconut water kefir. A recipe that will give you glowing skin, cleanse your liver and stop sugar cravings.

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The Food Lab: My Favorite Cooking Hacks

The Food Lab: My Favorite Cooking Hacks | Serious Eats

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Sous Vide Pork Chops

You want the most foolproof way to guarantee extra-juicy pork chops? Sous vide is the way to go. Here's my complete guide to how it's done.

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Peach Cobbler Cupcakes

Just peachy: With a crunchy crumble topping and juicy peaches, these cupcakes give you a little taste of Georgia kindness--no matter where you are.

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The Food Lab: 13 Rules For Perfect Prime Rib

Is there anything more beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy…

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Video: The Food Lab's Foolproof Hollandaise in 2 Minutes

Foolproof Hollandaise 1 egg yolk (about 30 grams) 1 teaspoon water (about 10 grams) 1 teaspoon lemon juice from 1 lemon (about 10 grams) Kosher salt 1 stick butter tablespoons, about 112 grams) Pinch cayenne pepper or hot sauce (if desired)

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The Food Lab: The Best Goulash (Hungarian Beef and Paprika Stew)

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