The Food Lab

Better Home Cooking Through Science

By: J. Kenji López-Alt

ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? how to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? how to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?as serious eats's...