The Food Lab: Better Home Cooking Through Science is a 2015 cookbook written by American chef J. Kenji Lopez-Alt.

[3] Lopez-Alt uses the scientific method in the cookbook to improve popular American recipes[3] and to explain the science of cooking.

[7] The cookbook also contains charts and experiments aimed at explaining scientific concepts like the difference between temperature and energy and the Leidenfrost effect.

[3] Eric Vellend of The Globe and Mail wrote that "Lopez-Alt's relentless pursuit of perfection yields hundreds of unconventional kitchen tricks".

[7] Penny Pleasance of the New York Journal of Books called The Food Lab "a seminal work that is encyclopedic in scope and can be used as a reference by even the most experienced home cooks".