Should you be cooking with it? J. Kenji López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. I'm Kenji López-Alt. Food science is fascinating. 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. Garlic butter makes everything better, including roasted pumpkin seeds. 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. J. Kenji López-Alt began writing for Serious Eats in 2008. Okay! Read more from Daniel Gritzer, managing culinary director ». The key is to work with the pickiness, not against it. Follow along from start to finish as Kenji makes his famous pan pizza. Whatever your interests and cooking style, we’ve got a new recipe, a new technique, or a thought-provoking perspective on food for you. Searing first locks in the juices! In our case, serious doesn’t mean exclusive or highbrow. Pickled mustard seeds are the secret to packing extra punch into these deviled eggs. 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. The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck Schott Zwiesel Wine Glasses, Set of 6 Sold by Amazon Nobody's trying to take away your cheese. Ever heard someone say they're such a bad cook, they can't even boil water? Japanese Pantry X Serious Eats Gift Box Sold by The Japanese Pantry Schott Zwiesel Wine Glasses, Set of 6 While this glass performed very similarly to our favorite modern glass, the Schott Zwiesel, it has a sparer design, is more compact, and features a thinner stem that some testers preferred. On Serious Eats, you’ll also find reviews of food products and kitchen equipment. We promise. We bring a d… I've been a cook/chef for over twenty years now. Hit it with high heat from all sides. Money raised for great causes, and delicious fried chicken sandwiches. The high-powered solution to Cantonese-style stir-frying at home. Likewise, we take seriously our responsibility to produce only food-related features that are useful, interesting, and accurate, but we’re as open to a tale of wacky experimentation with the American Girl doll cookbooks as we are to a reported story on fraud in the seafood industry. 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. Her recently released cookbook, BraveTart: Iconic American Desserts, may have won Stella Parks a James Beard Award for best Baking and Desserts cookbook in 2018, but that's far from the only reason she's our official pastry wizard. 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. Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. In The Food Lab, Kenji brings a focused approach to creating the ultimate recipes, breaking down the key components of a dish by analyzing the flavors, ingredients, and steps to achieve the desired end result. 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. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. The Food Lab: Boiling Water. Serious Eats is the source for all things delicious. One of the most intriguing and important (and overlooked!) 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. And not only does the link include a recipe, but a very informative article called The Science Behind Chocolate Chip Cookies by Kenji Lopez-Alt. Original recipes, all tested, tasted, and approved by the Serious Eats staff to guarantee great results. All reviews are conducted on our premises, so you can be sure that you’re getting trustworthy recommendations from editors who have actually used and abused the equipment they’re writing about. Over the last seven years, Stella has built a massive archive of showstopping sweets, from delicious copycat recipes like homemade Oreos and DIY Klondike Bars to her own masterful creations, like the fudgiest brownie mix and caramel-rich toasted sugar. A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure. Beef The Burger Lab: Salting Ground Beef. 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.His first book, The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, … We believe food can and should be a fun and engaging topic for everyone. and read more from our editorial team here. Read more from Stella Parks, pastry wizard ». 274k Breaking down the best way to roast chicken. Get to know him a little better as we put him in the hot seat. Since then, Ed has overseen the expansion of Serious Eats from a blog covering food trends and the restaurant industry, consumed by a small but lively community of fans, into a full-fledged food resource with recipe and instructional cooking content. See more ideas about serious eats, eat, food. The story of a fried chicken sandwich with a thousand faces. 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. Why should you choose ours? Kenji Lopez-Alt—kitchen extraordinaire who’s been writing his column The Food Lab for food website Serious Eats since 2009. What's not to love? https://www.seriouseats.com/2017/12/kenjis-favorite-recipes-of-2017.html Substituting butter with a less flavorful … The site is notable for launching the career of J. Kenji Lopez-Alt, whose column The … Honey mustard is as delicious on roasted pumpkin seeds as it is on wings. Nutty and sweet roasted broccoli, every single time. Kenji’s post is worth reading for the chemistry alone. The Food Lab Junior: Kid-Friendly Pozole Verde, The Food Lab Junior: A Bibimbap Recipe for All Ages, The Food Lab Junior: Dakota’s Red Beans and Rice, Kenji Wrote a Children’s Book (About Pizza, Of Course), The Food Lab Junior: Ronnie and Donnie's Dumplings, The Best Outdoor Wok Burners for Restaurant-Style Stir Fries, How to Make a Wursthall-Style Smashed Burger, Perfect Egg Fried Rice (On Whatever Gear You Have), Watch Kenji Demonstrate How Foolproof His Pan Pizza Recipe Really Is, Watch Kenji Make No-Knead Bread With Beer, Food Safety and Coronavirus: A Comprehensive Guide, The Food Lab Video Series: The Science of Spatchcocking, How I Got My Toddler Interested in Food and Cooking, The Food Lab Video Series, for You, for Free, Fried Chicken for a Cause: The Best of #BetterThanChickFilA, Double Down on Mustard for These Deviled Eggs From Wursthall, Roasted Pumpkin Seeds With Garlic and Parmesan, Roasted Pumpkin Seeds With Brown Butter and Sage, Roasted Pumpkin Seeds With Ginger and Orange Zest, Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut, Roasted Pumpkin Seeds With Chorizo and Smoked Paprika, Roasted Pumpkin Seeds With Curry and Mint, Roasted Pumpkin Seeds With Anchovy Bread Crumbs, Roasted Pumpkin Seeds With Honey Mustard and Thyme, The Food Lab's 20 Most Influential Food Books, Buy a #TrianglesTasteBetter T-Shirt, Help an Awesome Cause, Quesadillas With Sweet Potato Instead of Cheese: Worth the Backlash. The Korean classic with kid-friendly instructions. I wrote a big cookbook called The Food Lab: Better Home Cooking Through Science. 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 … Many of Daniel's articles incorporate food science, contemporary cooking techniques, and the study of culinary history to perfect the method behind time-honored classics like shrimp and grits, Guinness stew, duck confit, and beef barley soup. Kenji is the Managing Culinary Director at the website Serious Eats and, more importantly, the man behind The Food Lab. You can meet our whole staff on our masthead page (hover over each photo to catch a glimpse of our favorite foods!) Serious Eats is the source for all things delicious. 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. 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. Flip only once! The Theory: Cast iron is a material that can rust, chip, or crack … Today, he harnesses his professional cooking background and his carefully honed recipe development skills to lead the Serious Eats culinary team in creating fresh content, including videos, recipes, and equipment reviews. Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. What is MSG? Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. Everything you need to know about COVID-19 and food safety. 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. Order your copy of The Food Lab: Better Home Cooking Through Science today! We answer the question, what would a Food Lab video series look like? 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. 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. The equipment you use determines the best way to cook egg fried rice. 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 … All kids are picky eaters at least some of the time. J. 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