An assortment of memorable culinary reads. 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 eat pumpkin seeds alone when you can bathe them in butter first? Check out our FAQ, or get in touch. The recipes and techniques Kenji loved best in 2017. 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 bring a d… Ever heard someone say they're such a bad cook, they can't even boil water? Original recipes, all tested, tasted, and approved by the Serious Eats staff to guarantee great results. Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. Big, meaty wedges of cauliflower and romanesco that eat like steaks. Dec 5, 2020 - Pull up a chair. Content. J. Kenji López-Alt is the author of The Food Lab, a column on Serious Eats and now a book which explores cooking with a scientific eye. Well, that's not as big a statement as you think, because boiling can actually be pretty complicated. 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. The site consists of general food features as well as recipes and home cooking advice. The high-powered solution to Cantonese-style stir-frying at home. The humble cabbage turns delicious when sliced into wedges and roasted at high heat. 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. Will it really give you a headache? It’s the Serious Eats Chocolate Chip Cookie Recipe. Kenji is the Managing Culinary Director at the website Serious Eats and, more importantly, the man behind The Food Lab. 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. culinary concepts you rely on every day. Get to know him a little better as we put him in the hot seat. Serious Eats is the source for all things delicious. Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara. Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. J. Kenji López-Alt Chief Culinary Advisor 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. Read more from J. Kenji López-Alt, chief culinary consultant ». The key is to work with the pickiness, not against it. I'm Kenji López-Alt. I've been a cook/chef for over twenty years now. Nobody's trying to take away your cheese. 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. You have to try to mess up this easy method of cooking a steak. We believe food can and should be a fun and engaging topic for everyone. https://www.seriouseats.com/2017/12/kenjis-favorite-recipes-of-2017.html A simple foil-wrapping method for roasting beets at home perfectly, every time. 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. J. Kenji López-Alt began writing for Serious Eats in 2008. 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. Daniel Gritzer came to Serious Eats from Food & Wine in 2014, with over a decade of restaurant experience under his belt. Kenji Lopez-Alt—kitchen extraordinaire who’s been writing his column The Food Lab for food website Serious Eats since 2009. 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. The secret? 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. Serious Eats has received James Beard Foundation Awards for Best Food Blog and Best Video Webcast, and was the 2018 recipient of the IACP award for Best Culinary Website. The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck Perfect for lending a pop of briny flavor to all sorts of dishes. Sweet potatoes star in these crisp-tender vegan quesadillas. Honey mustard is as delicious on roasted pumpkin seeds as it is on wings. 274k 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. Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist. The story of a fried chicken sandwich with a thousand faces. Garlic butter makes everything better, including roasted pumpkin seeds. We answer the question, what would a Food Lab video series look like? A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. 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. Burger recipes and cooking tips from J. Kenji López-Alt. What is MSG? One of the most intriguing and important (and overlooked!) Schott Zwiesel Wine Glasses, Set of 6 Sold by Amazon Pickled mustard seeds are the secret to packing extra punch into these deviled eggs. Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast. "Cast iron is difficult to maintain." 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. A weeknight take on the classic Mexican soup has simplified steps that are great for kids. The Food Lab: Boiling Water. 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 … 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, … Sit and read. Hit it with high heat from all sides. 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. 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. 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. 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 column, The Food Lab, has garnered awards for its unique and accessible approach to combining the scientific method with practical home-cooking hacks to create exceptional recipes for home cooks everywhere. For any given dish you might want to make, chances are good you’ll find a ton of recipes online. The equipment you use determines the best way to cook egg fried rice. A slow-cooked pot of beans is a perfect dish to tackle with your kids. Whatever your interests and cooking style, we’ve got a new recipe, a new technique, or a thought-provoking perspective on food for you. We promise. He lives in San Francisco. 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. Searing first locks in the juices! Food science is fascinating. What's not to love? Beef The Burger Lab: Salting Ground Beef. Read more from Stella Parks, pastry wizard ». 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. 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. Money raised for great causes, and delicious fried chicken sandwiches. A fresh and simple pasta in which uni (sea urchin) takes center stage. Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt. Substituting butter with a less flavorful … Order your copy of The Food Lab: Better Home Cooking Through Science today! 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. Follow along from start to finish as Kenji makes his famous pan pizza. 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. This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children. Kenji’s post is worth reading for the chemistry alone. Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. 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.
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