Kitchen Lab
Kitchen Lab is for food nerds who want to cook smarter, eat better. Every other week, I break down the science behind one ingredient, technique, or dish, then turn it into recipes, photos and video. You won't just cook better, you'll understand why.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 39 | Founded | 2 years ago | Last Issue | 9 days ago |
| Active | |||||
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kitchenlab.substack.comLatest Issues
Choux pastry, the miracle dough
From airy éclairs and tiger puffs to savory gougères.
Before we start, I want to share my enthusiasm about the enormous recent growth of Kitchen Lab, thanks to a note I posted last Tuesday, see below. It was actually a simple message sayin...
Tempeh time
Everything about the most complete, and most underrated, retro meat substitute
Tempeh is a real retro meat substitute. You used to have to go to the health food store or the Asian supermarket for it. Now it’s just sitting on the supermarke...
Tomato Season
A versatile flavor bomb: raw, seared, grilled, roasted or dried
Yes, another vegetable newsletter this week. Because it’s late summer, and that means harvest time. September is peak tomato season in the Netherlands: sun-ripened, aromatic,...
Fennel Takes Center Stage
Roasted or grilled, raw or confited: the best ways to enjoy fennel.
In the past, cookbooks gave fennel just two options: boiling and braising. Vegetables clearly played a supporting role back then. Fortunately, that has changed, and vegeta...
Fermentation: cooking with life
Photo by Saskia van Osnabrugge, styling by Annemieke Paarlberg (From Kitchen Lab 2019)
Few things in the kitchen feel as magical as a jar of vegetables that turns itself into something packed with flavor. No fire, no stove, just time, salt...
Audience Metrics
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| Subscribers | Engagement | 71 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
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Kitchen Lab is for food nerds who want to cook smarter, eat better. Every other week, I break down the science behind one ingredient, technique, or dish, then turn it into recipes, photos and video. You won't just cook better, you'll understand why.
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