Go Deeper
The mental models behind the dinners, from two mentors: Bittman keeps it simple, Kenji tests it. Read them when you're curious, not when you're hungry.
Mental models · Bittman
- Why does browned food taste so much better?
- Why does the app keep telling me to salt earlier and more?
- Why does everything get lemon or lime at the end?
- Why prep everything before turning on the heat?
- Why does the app say these aren't different recipes?
- Why save a cup of cloudy pasta water?
- Why let the steak sit there getting cold?
- Why does everything start with an onion?
- What is the brown stuff stuck to the pan?
- Why do spices go into the oil, not the soup?
- How do I stop throwing food away?
The Food Lab — myths, tested · Kenji
- Does searing seal in the juices?
- Does chicken really have to hit 165°F?
- Do I really have to rest the steak?
- Should meat come to room temperature before cooking?
- Is it true you should only flip a steak once?
- When should I salt meat — right before, or way before?
- Why do leftovers taste worse, and how do I fix it?