Iām still on a big Kenji Lopez-Alt binge, but for the last few weeks Iāve spent every few minutes Iāve had reading The Food Lab. It has changed the way I think about cooking. It feels really good to understand the science behind cooking, but more importantly why Iāve f**ked up a so many dishes Iāve cooked in the past. This isnāt a traditional recipe book, it dives deep into the science behind temperature, heat, acid, and even the materials that make the best pots and pans and I am hooked.