J. Kenji López-Alt

The Food Lab

by J. Kenji López-Alt

A 958-page brick of a book in which former MIT engineer J. Kenji López-Alt systematically tests, photographs, and explains the science behind everyday cooking. Why does meat brown? What does brining actually do? Why do some scrambled eggs turn out rubbery? Each chapter is a research paper disguised as a delicious weeknight meal.