
Fermentation: cooking with life
The basics, technique, control, and microbe magic
Cook smarter, eat better. Every other week in The Kitchen Lab, we explore the science behind cooking. We uncover secrets, explain techniques, and share practical recipes with photos and videos. You won’t just cook better, you’ll understand why.
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The basics, technique, control, and microbe magic

Preserving vegetables: pickles, chutney, relish, and jam

The crust, the filling, the fruit. The taste of summer.

More vegetables, more flavor, better barbecuing.

Fresh spring legumes, straight from the ground. How to clean, cook, store, and most importantly: how to serve them at their best.

On leafy greens, the flavor of chlorophyll, and the best cooking techniques.

What is heat? How does it work, how do you use it, and how do you put out the fire?

Everything about production, quality, and health. Plus: tasting, choosing, and cooking with olive oil expert Judith van Unen.

And why it’s harder than you think. With a detour into poaching.

The power of spices in Indonesian cooking. With tips and a spectacular rendang recipe from guest chef Vanja van der Leeden.