This recipe would not be possible without blanching. Put raw green beans in a casserole, and they simply won’t cook through. The classic Campbell’s green bean casserole is a staple on many American ...

This week, we’re spotlighting recipes from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt (W. W. Norton & Company, Inc.). The book is based on The Food Lab column López-Alt ...

Several times while reading “The Food Lab,” the new cookbook from J. Kenji López-Alt, I wished I had the text in a keyword-searchable format—I wanted to put on my Internet goggles and surf.

From Our Place to Caraway, we tested 13 nonstick pans free of harmful Pfas chemicals. Here’s how well they stand up to high heat and everyday cooking ...