The Food Lab

What could be simpler and more fundamental than the humble and beloved cheeseburger? Though there are hundreds (thousands? MILLIONS?) of burger versions in America and lands beyond, certain constants of composition, chemistry, and thermodynamics hold true no matter how you like your meat. Mastering the arts of grinding, salting, and smashing can give you next-level game on the grill. And incidentally, wouldn't it be fun to fire a few patties from a catapult? For science, and stuff.

How many emulsions have you eaten this week? Maybe you're eating one right now! Butter, milk, mayonnaise, vinaigrette dressing -- all emulsions. Enter the mystery of creating a stronger mix from the chemical unions of your ingredients, and learn how you can whip up complicated emulsions the easy way.

How hard can it be to boil water? It's easy! Ah, but do you truly understand what's happening in those roiling bubbles, and do you grasp the implications for your cooking? The deceptively simple nature of heating H2O means most people boil too much, too long, and with all kinds of unnecessary extra steps -- even when just whipping up a simple pot of pasta. The same principles that govern a proper boil caused the formation of our very universe! Let us ... boil it down for you.

Considering that chickens get roasted the world over, cooking them right for maximum juicy flavor should be a no-brainer. But accidental roast chicken crimes are just as common as the cluckers themselves. Fortunately, a few easy science-based techniques will ensure your chicken comes correct: evenly cooked, moist, and tender every time. Say goodbye to the dry bird!

Cookies are easy! Well, maybe it's a little hard to make really good cookies. But what about great cookies? Or even ... the PERFECT cookie? It is within our reach! After testing more than a thousand variations and combinations of butter, sugars, and chocolate, The Food Lab is here to present the ultimate chocolate-chip cookie. And we'll learn a lot of secret cookie science along the way. Prepare to join the ranks of the enlightened.

The mighty steak! Many have claimed to master its fleshy delights, but so often their well-meaning efforts fall prey to false idolatry. Think you need to rest your beef out of the fridge? Or sear before cooking to "lock in juices"? Well, think again! Fortunately, while the Food Lab shatters bad myths with an iron fist, we also teach the true path of tender, juicy, flavorful, and surprisingly easy steak nirvana. Never waste a pricey cut of meat again, and get more off that bone than ever before.