Which factors affect the flavor of eggs: Does organic or cage-free make a difference? What about omega-3's or access to pasture? An experiment with green eggs needed to take place to find out.
Do 'Better' Eggs Really Taste Better? | The Food Lab
Is Good Pizza Really All About the Water? | The Food Lab
Do I Really Need To Reduce Wine Separately? | Ask The Food Lab
Does Vodka Sauce Really Need Vodka? | Ask The Food Lab
Guide to Sous Vide Eggs | The Food Lab
How to Make Perfect Hard-Boiled Eggs | The Food Lab
10 Tips for Better Burgers | The Food Lab
Flip Your Steaks Multiple Times for Better Results | The Food Lab
11 Essential Tips for Better Pizza | The Food Lab
Better Channa Masala With a World Tour of Techniques | The Food Lab
For the Best Stir-Fry, Fire Up the Grill | The Food Lab
For The Best Sun Tea, Forget The Sun | The Food Lab
Revisiting the Myth of The 12-Year Old McDonald's Burger That Just Won't Rot (Testing Results!) | The Food Lab
The Food Lab's Top 6 Food Myths
The Food Lab's Reading List, Day 2: On Food and Cooking
Taste Tests - Find the Best Ingredients & Food Reviews | Taste of Home
The Pizza Lab: Combine The KettlePizza and the Baking Steel For The Ultimate Home Pizza Setup
The Pizza Lab: How To Make Vegan Pizzas That Really Work
My 11 Favorite Recipes of the Year, 2014 | The Food Lab
The Importance of Resting Meat | The Food Lab
The Food Lab's Guide to Inexpensive Steak for the Grill: 5 Cuts You Should Know
The Best Way to Grill Sausages | The Food Lab
Essential Techniques and Recipes for the Summer Grill | The Food Lab
How to Make the Best Potato Hash | The Food Lab
What Are The Various Methods of Dry Heat Stovetop Cooking? | Ask The Food Lab
The Best Way to Temper Chocolate | The Food Lab
What's The Best Way To Freeze Pizza Dough? | Ask The Food Lab
What The Heck is Confit? | Ask The Food Lab
The Food Lab Video Series: The Science of Spatchcocking
Ceviche And The Science Of Marinades | The Food Lab
For the Best Lobster Rolls, Go Sous Vide | The Food Lab
Introducing Lasagna Napoletana, the Meatball and Cheese-Packed Lasagna of Your Dreams | The Food Lab
The Food Lab Redux: Use Science to Bake the Best Apple Pie
What's the Point of a Vinaigrette? | The Food Lab
Slicing Meat Against the Grain | The Food Lab
A Guide to the Best Apples for Apple Pie | The Food Lab
What's the Point of Bay Leaves? | Ask The Food Lab
How to Steam Vegetables in the Microwave | The Food Lab
The Right Way to Brine Turkey | The Food Lab
The Food Lab's Reading List, Day 4: The Man Who Ate Everything
The Food Lab's Reading List, Day 8: The New Best Recipe
The Food Lab's Reading List, Day 19: The Apprentice
The Food Lab's Reading List, Day 7: The Joyce Chen Cook Book
The Book Has Arrived | The Food Lab
Can You Really Make Hard-Boiled Eggs in the Oven—and Should You?
Can You Really Make Scrambled Eggs in the Microwave?
Brown Eggs vs. White Eggs: Farmers Explain the Difference
Brown Eggs vs. White Eggs: What's the Difference?
The Burger Lab: An Even Better Way To Make Any Cheese Melt Like American (This Time in Slices!)
What The Sell-By, Use-By, And Best-By Dates On Food Items Really Mean
Food & Wine's Holiday Covers Got Really Weird in the '80s and '90s
