Kenji López-Alt of Serious Eats’ Food Lab fame just published a book, and it’s 900 pages of hard cooking science and strong opinions. We learn what makes him and his recipes tick, then decide to tackle his 8-page meatloaf recipe on our own. Is it all worth it?
You can also stream the episode here, or download and subscribe to Burnt Toast on iTunes. And leave us a review! (Want to catch up? Listen to our past episodes here.)
Shop the Story
Have you ever cooked a Food Lab recipe? Tell us in the comments or by tweeting with the hashtag #f52podcast.
Burnt Toast is part of the Panoply Network; check out the entire roster of podcasts at iTunes.com/Panoply. Have something you’re itching for us to talk about? Let us know!
Written by: Food52
Popular on Food52
3 Comments
John P.
April 5, 2016
I've cooked too many Food Lab recipes to count included this meatloaf recipe. I agree with cosmiccook, Serious Eats also rocks but Food Lab and J. Kenji López-Alt have taught me so much! I bought The Food Lab: Better Home Cooking Through Science immediately when it was published.
I cook the meatloaf in a Sous Vide finishing the same way as the original and must say it's even better that way. Also made a couple of tweaks: saute the mushrooms by themselves until browned and with the onions, carrots, celery and garlic, then all into the food processor. And I substitute 1/2 cup of ground oatmeal for the white bread and add 2 tablespoons of ground porcini mushrooms.
I cook the meatloaf in a Sous Vide finishing the same way as the original and must say it's even better that way. Also made a couple of tweaks: saute the mushrooms by themselves until browned and with the onions, carrots, celery and garlic, then all into the food processor. And I substitute 1/2 cup of ground oatmeal for the white bread and add 2 tablespoons of ground porcini mushrooms.
cosmiccook
February 19, 2016
Yes consistently and routinely! I just made the french onion soup. Serious Eats is our go-to for recipes and techniques. Ya'll are next. My only issue with both of the sites is the aversion to garlic (and spices/herbs). There are hundreds of spices and herbs out there but so few are used. I get the flavor of the main ingredient should shine thru and less is more. But living in NOLA most of the recipes seem rather bland. Guess that's why visitors comment about how "different New Orleans food" tastes.
Andrea B.
February 3, 2016
I just made his Bolognese recipe this week, it was fabulous. My husband commented "this is something special".
See what other Food52 readers are saying.