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 ...

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 ...

The work of its laboratories has long been ubiquitous in the world of food safety. Public or private, their work is usually in the background, unseen but almost always unchallenged. Those days, ...

NY's Food Lab conducted more than 400,000 tests on 20,000 food samples last year alone while hunting for foodborne pathogens that could ignite deadly outbreaks. Hidden in the food sold at New York’s ...