Updated version of making American-cheese-style slices of medium-hard cheeses such as Cheddar or Gruyere: add a small amount of gelatin (which both emulsifies and melts quickly), evaporated milk, and a small amount of water to the cheese. Also, immersion blending the mixture can help break up hard tyrosine crystals in savory cheeses. Of course, this recipe is no longer vegetarian, as the flour-based one was.

Note: Sodium citrate is recommended as an emulsifier by the molecular gastronomy crowd.

Kenji's reflections on his four-week vegan experience: some notes on his favorite recipes, how to adjust one's diet to fit a vegan lifestyle without simply loading up on simple carbohydrates, and some tips on how to make the transition (keep an open mind, give yourself time, stock your pantry and fridge with quality ingredients, be proud of your choice, prepare in advance if you won't have easy access to vegan food, and stick with it!)

Spectacular vegan feast to cap off Kenji's four-week vegan experience. He succeeded in not getting his dad to notice there was no meat until the fifth course.

Kenji's experiments with creating a risotto that both is creamy with starch and has a toasted nutty flavor. The solution: rinse the rice in the cooking broth, then drain and toast the rice, adding the starchy broth back during cooking.

Kenji demonstrated the right way to reheat corn tortillas: dip in cold water, place on a nonstick skillet over high heat (e.g., seasoned cast iron), let cook about 30 seconds, until spotty brown, then flip, cook another 5-10 seconds, and transfer to a stack on a towel. When finished, fold over the towel and let steam for 5 minutes. Then consume!

Kenji swaps out his animal-based, long-shelf-life food enhancers (flavorful fats, anchovies, fish sauce) for vegan ones. Key basic ingredients: soy sauce, marmite, Maggi seasoning, miso paste, Asian sauces such as hot chile oil and fermented chili bean paste, Frank's RedHot, various vinegars, such as Chinkiang black vinegar, and citrus. Sauces requiring slightly more preparation: vinaigrettes, roasted chile oil, vegan mayo, Japanese tare sauce, and cilantro chutney. Spices such as Korean gochujang, za'atar, and five-spice powder are also useful.

A philosophical note from Kenji about the differences between those few people who can improve a stellar recipe spontaneously and the people who instead take existing recipes and evolve, tweak, and re-engineer them gradually.

Kenji's experiments to get a creamy risotto with a toasted, nutty flavor from the rice. He rinses the rice in the broth beforehand, toasts the rice, then adds the starch back in cooking.

Kenji explores how to make vegan mayonnaise: the main issue is replacing the emulsifier (lecithin) in egg yolks. The most stable and neutral solution is to use silken tofu (and a dash of soy lecithin), but the tastiest was with roasted eggplant.

Kenji explains how to make authentic, Roman-style pizza bianca at home (with a floury bottom crust, not a fried one) using a no-knead, high-hydration (80%) dough.

A Google Docs spreadsheet containing everything in Kenji's pantry and fridge.

Kenji's advice on planning and organizing a large Thanksgiving dinner, including dish selection and diversity and knowing what can and should be done in advance.

Kenji constructs a decent Greek-style (medium-thick crust, rich tomato sauce, half-fried in skillet) pizza.

Bottom line: flavorful toppings! Fatty, spice meats such as sausage, pepperoni, sopressata; veggies such as arugula, par-cooked kale, caramelized or thin-sliced onions, grilled zucchini, pickled fennel, or shaved asparagus; herbs and spices (capsaicin). Not bland meats such as chicken or watery veggies such as (raw) zucchini or thick onions.

Kenji thoroughly tests American canned, HFCS Coke versus Mexican bottled, sugar Coke. The results: HFCS wins on taste, bottle on feel, sugar on mind.

Kenji's extensive guide to taco styles. Soft vs. hard (mostly soft), fillings (meats, veggies, fish), salsas, regional variations, and various fast food "interpretations".

Kenji's updated guide to grilled pizza, this time with advice on topping selection and preparation. Suggestions include: marinated or preserved items, parcooked and grilled veggies, cured meats, fresh herbs, and flavored oils. Whatever you do, keep it simple, and don't overload the pizza.

Kenji's secret to getting those aged cheese to melt instead of weep grease: grate them, mix them with a little milk or cream (for moisture) and flour (an emulsifier), then steam. Makes the perfect cheeseburger, no advanced molecular gastronomy required.

Kenji conducts a blind taste test of Macallan 12, 18, and 25 to determine whether longer aging always means a better whisky. The victor: the 18, not the 25.

Kenji develops a recipe for classic, flaky Chinese scallion pancakes with dipping sauce.

Kenji's technique for breaking down a whole chicken, now with video.

Kenji and Serious Eats review burger buns: Martin's, Arnold, and Sunbeam score well.

Kenji works out the best Eggplant Parmesan recipe, including microwave par-cooking the eggplant and the optimal way of handling and frying the eggplant.

Kenji's favorable review of Fuddruckers's burgers.

Kenji reviews some uses for cake testers and recommends some good brands.

Kenji on quartering and slicing mushrooms.

Kenji's guide to all things prime rib.

Kenji revises his Shake Shack recipe to replicate the Double Shack Stack: a cheese-stuffed portobello on top of the burger patty. Deliciously cholesto-rific.

A quick tip on removing pomegranate seeds en masse in a water bath.

Kenji reviews his seven essential pots and pans.

Kenji's awesome homemade hot chocolate mix. The secret ingredient? Cornstarch.

Kenji argues that, if done properly, commercial foie gras production is not inherently unethical.

A few facts about Maine's famous Moxie soda.

Kenji covers efficient apple slicing for pies, plus a few notes on managing acidity and pectin.

Kenji's advice on selecting and preparing city and country hams.