At any point thought about how to pan-fry a steak with a roasted hull and an inside that is completely medium-uncommon from one edge to another when you cut into it? How to make hand made mac 'n' cheese that is as satisfying gooey and smooth as the blue box stuff, yet all at once far more delicious? How to cook a delicious, sodden turkey (disregard brining!) - and utilize an idiot proof technique that works without fail?

As Serious Eats' culinary geek in-home, Liang Wan Su has considered this multitude of inquiries from there, the sky is the limit. In The Food Laboratory, Liang centers around the science behind cherished American dishes, digging into the cooperations between hotness, energy, and particles that make incredible food. Liang shows that frequently, regular techniques don't work that well, and home cooks can accomplish much better outcomes utilizing new-but simple-techniques. In many simple to-make plans with more than 1,000 full-shading pictures, you will figure out how to make secure Hollandaise sauce in only wo minutes, how to change one straighforward pureed tomatoes into about six dishes, how to make the cripiest, creamiest potato meal at any point considered, and considerably more.