Kitchen Myths Debunked by Science

J. Kenji López-Alt is a restaurant-trained chef and former Editor at Cook‘s Illustrated magazine, as well as the author ofThe New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

In this video, he runs through several examples of kitchen conventional wisdom that aren’t really steeped in wisdom. What’s the best way to peel a boiled egg? How much water should you boil your pasta in? Does searing meat really seal in juices?

The answers might not be what you ex...