The Food Laboratory: A Nerd in the Kitchen
Su, Liang Wan
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' culin...