J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Our approach to our work in the kitchen is serious, but the results are for everyone, whether you’re a hardcore food nerd making a special-occasion feast or a casual, once-a-week cook who’s just looking for your next dinner. Every time I order pizza out I get lectured on how "Kenji's pizza" is so much better. Read more from Daniel Gritzer, managing culinary director ». a tale of wacky experimentation with the American Girl doll cookbooks, reviews of food products and kitchen equipment, the science behind superior chocolate chip cookies, The Food Lab: Better Home Cooking Through Science. Ed also hosts the weekly podcast Special Sauce, in which he talks about food and life with leading figures both in and out of the culinary landscape. The equipment you use determines the best way to cook egg fried rice. The key is to work with the pickiness, not against it. Serious Eats' love of chili crisp is well documented. The story of a fried chicken sandwich with a thousand faces. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. In this video, Kenji López-Alt teaches you how to roast the best potatoes of your life. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Do Not Salt Beef Until Patties Are Formed. A restaurant-trained chef and former editor at Cook's Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. We answer the question, what would a Food Lab video series look like? 274k Read more from J. Kenji López-Alt, chief culinary consultant ». Burger The Burger Lab: What's The Best Bun For My Burger? J. Kenji López-Alt is the chief culinary consultant of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. On Serious Eats, you’ll also find reviews of food products and kitchen equipment. For the past months when Kenji has been busy with other stuff I've not felt the excitement browsing Serious Eats as I once did when Kenji was producing a lot of content on the site. They are deeply disappointed if we do delivery and I don't cook "Kenji Pizza". You may already know J. Kenji Lopez-Alt from such hits as the skillet-broiler method, this awesome pizza sauce recipe, and a great New York–style pizza recipe. Since it was founded in 2006, Serious Eats has grown into an award-winning destination for millions of passionate, discerning, curious, and hungry readers around the world. Ever heard someone say they're such a bad cook, they can't even boil water? Big, meaty wedges of cauliflower and romanesco that eat like steaks. He's right here, showing us one stage of development of the kimchi-brined fried chicken sandwich from Wursthall. Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Money raised for great causes, and delicious fried chicken sandwiches. Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara. Kenji was recently in an AirBnB without a sharp knife in sight. My kids complain every time we do delivery and only want the Serious Eats Deep Dish Pizza. In The Food Lab , Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. At top, the patty that was not pre-salted retains a looser … J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … Check out our FAQ, or get in touch. Searing first locks in the juices! As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. He lives in San Francisco. Kenji is the main reason I stop by SE every now and then, a great writer and talented cook/baker. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … I'm pretty new to this sub but I've been following Serious Eats closely for quite some time, and not sure whether this has been much discussed here. And other myths about cooking steak that we're here to bust. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Each of our recipes is methodically tested and tasted, over and over again, by our dedicated in-house recipe developers (and by a few trusted freelance contributors), all of them skilled culinary professionals. If they challenge me on new food I can simply tell them it is a "Kenji recipe" and they will embrace it, try it, and almost always like it. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. Original recipes, all tested, tasted, and approved by the Serious Eats staff to guarantee great results. Every time I order pizza out I get lectured on how "Kenji's pizza" is so much better. The Korean classic with kid-friendly instructions. We don’t publish a new Serious Eats recipe until we’re certain it’s the tastiest version out there, and we’re constantly updating our old recipes with new techniques and improvements based on further testing and reader suggestions. Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt. Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques that are truly reliable; detailed reviews of cooking equipment; guides to ingredients, dishes, and cuisines; and food-focused essays, investigations, and profiles. In reality, life gets in the way, and that project gets bumped to the bottom of our to-do lists. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer … Get the full story here: https://bit.ly/31BqA9Z. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. If you like a scientific approach to cooking, this new cookbook is a must-have: The Food Lab, by J. Kenji López-Alt.I am quite fond of his blog Serious Eats, so of course I had the book pre-ordered and was anxiously waiting for its electronic delivery.Since I have no space in any bookshelf at home to store cookbooks, Kindle became my helpful friend. Whether it's an in-depth examination of the ideal way to hard-boil eggs or an exhaustive look at the science behind superior chocolate chip cookies, his articles take readers through the recipe-testing process that led him to his final conclusions, sharing essential information designed to empower beginner and experienced cooks to experiment independently in the kitchen. Hit it with high heat from all sides. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. From meticulously tested recipes and objective equipment reviews to explainers and features about food science, food issues, and different cuisines all around the world, seriouseats.com offers readers everything they need to know to cook well and eat magnificently. Sweet potatoes star in these crisp-tender vegan quesadillas. The humble cabbage turns delicious when sliced into wedges and roasted at high heat. We believe food can and should be a fun and engaging topic for everyone. A spicy and bright take on classic roasted pumpkin seeds. These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo. Everything you need to know about COVID-19 and food safety. J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. Recent and popular content about Coffee. 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