The Food Lab is part of SeriousEats.com
Photographer: Vicky Wasik
His first book, The Food Lab: Better Home Cooking Through Science is a New York Times Bestseller, winner of the James Beard Award for General Cooking, and was named Book of the Year by the International Association of Culinary Professionals. It is available wherever books are sold. At nearly 1,000 pages with over 300 foolproof recipes, it's a grand tour of the science of cooking explored through popular American dishes, illustrated in full color with thousands of photographs, charts, graphs, and do-at-home experiments.