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The Food Lab: Better Home Cooking Through Science

(7 customer reviews)
CPEU/CEU: 45

From: $190.00

Best Seller! This will be the most interesting and beautiful ‘science book’ you’ll ever own! Filled with evidence-based wisdom from James Beard winner and Serious Eats blog fame, J Kenji Alt’s mesmerizing book will make you and your clients better home cooks and more educated food consumers.

This course is CDR-approved for 45 CPEU for RD/RDNs and DTR/NDTRs, and CBDCE-approved for 45 CEU for CDCES’s.

$229.99

In stock

Includes CE Evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately.
$190.00
You already have the book. Learn how this option works.
Course Expiration Date: 01/12/2026

CPEU/CEU: 45


Course Expiration Date: 01/12/2026. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.


Course Type: 720—Preapproved Self-Study Materials, Printed.

Includes CE Evaluation/Reporting Form: You will submit it online and receive your CE Certificate immediately.

Suggested Learning Level: 1

About This Course

Both you and your clients will benefit from the information in this book. If you do cooking demos or teach shopping classes, blog about food and cooking, or educate clients on cooking skills or how to better organize their pantry and kitchen, you need this book!

Features:

  • Comprehensive culinary skills and tips for every food imaginable
  • Prep, storage and purchasing information for all categories of foods
  • Recipes and full-color photographs to illustrate each cooking technique
  • Anecdotes and do’s and don’ts from the author’s own illustrious career
  • Lots of practical considerations for maximizing both flavor and nutrition in the home kitchen

958 pages. See the LNCs & PIs tab for suggested learning codes.

CPEU/CEU: 45
NOTE: Course Expiration Date: 01/12/2026. You have until that date to complete your CPEU Evaluation or Webinar Feedback Survey for this course.

LNCs

Performance Indicators (PI’s)

Level 2 Suggested Learning Codes:

(1000) Professional Skills
(2000) Science of food and nutrition
(2010) Botanicals, phytochemicals
(2020) Composition of foods, nutrient analysis
(2030) Food preservation, additives, irradiation
(2040) Food science, genetically modified food
(4000) Wellness and public health
(8015) Cultural/ethnic food and culinary practices
(8018) Environmental, agricultural and technologic influences on food systems
(8030) Facilities layout, planning and design
(8060) Culinary skills and techniques
(8070) Food production, quantity purchasing
(8080) Food styling and food presentation
(8090) Menu planning and development, nutrient analysis
(8100) Food and recipe development and modification
(8110) School foodservice
(8130) Sensory perception and evaluation of foods and ingredients

1.1.1 Participates and documents engagement in professional development activities to maintain and enhance competence
4.1.1 Demonstrates effective problem solving and professional judgment to address needs
4.2.6 Integrates relevant information with previous learning, experience, professional knowledge, and current practice models
6.1.2 Uses established benchmarking to inform practice
6.2 Collects and interprets research data to advance knowledge and practice, and to enhance effectiveness of services
6.2.3 Analyzes and interprets data to form valid conclusions and to make recommendations
8.1 Interprets and applies current food and nutrition science in nutrition and dietetics practice
8.1.1 Interprets and applies evidence-based literature and standards for determining nutritional needs of target audiences
8.1.2 Integrates knowledge of biological, physical, and social sciences
with knowledge of food and nutrition to make decisions related to nutrition care
8.1.3 Evaluates the chemical nature and composition of food on food quality, acceptability, and compatibility to inform product development, menu planning and food preparation techniques
8.5 Demonstrates and applies knowledge of culinary practices, taking into consideration the needs and goals of clients/patients/population
8.5.2 Develops or modifies recipes, menus, and meals using sensory perception and other food components
8.5.3 Uses a variety of cooking techniques, food preparation methods and production and delivery systems
8.5.4 Takes into consideration client/patient choices, beliefs, food sensitivities, allergies, and accessibility and affordability of food
31.1 Analyzes, designs and monitors foodservice systems to optimize operations
13.2 Develops, implements and evaluates recipes and menus for food production in delivery systems
13.2.2 Evaluates and incorporates individual and target group needs and requirements in the development of menu items
13.2.3 Incorporates principles of food science and preparation in recipe development


			

7 reviews for The Food Lab: Better Home Cooking Through Science

  1. Elaine Fragadakis, RD, Sarasota, CA

    This program provides a good reference for future teaching opportunities. The material is useful and can be introduced in a number of consulting and/or teaching settings. I appreciated the context and the organization of the text.

  2. Linda Lolkus, RD, Fort Wayne, IN (verified owner)

    The book was interesting and provided valuable insight into the science of cooking. It was written in an entertaining manner and held my attention while also including significant content at a level that is useful and appropriate for the audience.

  3. Rachel McCandless, RD, Atlantic Beach, FL

    The book was excellent and will become a staple on my reference shelf.

  4. Amber Ward, RD, North Port, FL

    I loved this program! It helps make food easier to approach and offers many ways to make food products more palatable and promote likability. At work, we are offering nutrition education with more and more food preparation demonstrations, and this helps to prepare food to its optimal palatability, so we can expose our clients to healthy food that tastes delicious.

  5. Tracy Garber, RD, Natick, MA (verified owner)

    Interesting and practical topic for professionals and the home cooks. Easy and enjoyable reading.

  6. Dan Soloway, Professional Chef, NY, NY

    This is an amazing book and a terrific course.

  7. Mari Jackson (verified owner)

    This book is funny, engaging, and pertinent content for continuing ed and day to day home cooking. Lots of ideal cooking techniques that I incorporated from day one. Really enjoyed.

Only logged in customers who have purchased this product may leave a review.

Skelly Skills is a provider of continuing education for dietitians (RD/RDNs), certified diabetes care and education specialists (CDCESs), registered nurses (RNs) and diet technicians, registered (DTR/NDTR). We provide CPE, (often called CEU, CE, and CPEU) for all of these groups, and all of our courses are approved for CE by the Commission on Dietetic Registration (CDR) and the CBDCE for CDCESs. Skelly Skills receives no commercial support and does not accept advertising or sponsorship of any kind.

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How Our CE Evaluation Forms Work

If you already have a copy of the book, you can purchase just the evaluation and reporting form.

  • Receive your digital CE Evaluation Form. You’ll receive a link to download and print a soft copy (PDF format) of the Evaluation immediately after purchase.
  • Find your assessment ID and password. Have your Assessment ID and password ready — they are located on the front of your Evaluation Form.
  • Access our testing site and complete the evaluation. All testing is completed through our online testing system.
  • Download your CE Certificate. When you’ve  completed your evaluation, you’ll receive a link to download your certificate for your records.

Learn How Webinar CEs Work

1.

Purchase your webinar and receive a link to the webinar immediately. 

2.

Watch your webinar and then submit the CE Feedback Survey form by the course expiration date.

3.

After submitting your CE Feedback Survey, you will be able to download your CPEU/CEU certificate as a pdf and keep for your records.

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