If Smitten Kitchen and Cook’s Illustrated had a culinary lovechild, it would be The Food Lab. At once both thoroughly scientific and refreshingly down-to-earth, The Food Lab speaks to home chefs who want technical recipes for everyday dishes. (Think fried rice, sous vide corn on the cob, and mock McDonald’s breakfast sandwiches). From pancakes to grilled chicken (pictured above) to cassoulet to carnitas (all of which I have actually cooked), every “Kenji recipe” I try suddenly becomes the “best ever” version of that dish to come from my kitchen.
I’ve always stuck to a tried-and-true lineup of recipe sources: Ina, Martha, TK, and Deb. But more and more these days, my husband and I are wondering aloud “what Kenji would do.”