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 | 43 | Founded | 2 years ago | Last Issue | 8 days ago |
| Active | |||||
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Thank you, and who is Kitchen Lab?
More than 10,000 new readers joined Kitchen Lab in the past month. Welcome to all of them, and thank you to you, who reads along as a member. I realized I have never properly introduced myself, so here it goes.
I’m Eke Mariën, a curious ch...
Who is Kitchen Lab?
More than 10,000 of you joined Kitchen Lab in the past month. Welcome! And thank you to everyone who has been reading along for longer. Let me introduce myself.
I’m Eke Mariën, a curious chef and cookbook author based in Amsterdam, with a...
Better, best, butter
Part 1. The savory side of butter: emulsifier and flavor carrier in beurre blanc, beurre noisette, and compound butters.
Butter enriches our lives. In flavor and energy (kcal), and in culinary applications. There’s so much to tell that it...
Your Dough Has a Temperature. So Does Everything Else You Cook and Bake.
I am excited to introduce you to Irina Totterman, who wrote today’s post. She teaches sourdough baking at sourdoughtalk.com and writes Sourdough Talk, where she digs into what works, what doesn’t, and what nobody actually knows yet. Irina i...
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...
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Authors
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Kitchen Lab is for food nerds who want to cook smarter and eat better. Every other week, I break down the science of one ingredient, technique or dish, then turn it into recipes, photos and videos. You won’t just cook better. You’ll understand why.
Sharing a passion for creating French desserts. A dedicated home baker and cook with over 30 years of hands-on experience.
All things sourdough: myths tested against the research. What works, what doesn't, and what nobody actually knows yet. Guides and recipes at SourdoughTalk.com
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