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. Schott Zwiesel Wine Glasses, Set of 6 Sold by Amazon A simple foil-wrapping method for roasting beets at home perfectly, every time. 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. Join Kenji Lopez-Alt and Katie Quinn as they break down the science behind our excellent chocolate chip cookies. Every Night is Pizza Night is a new children's book from Kenji Lopez-Alt. 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 ». Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. The recipes and techniques Kenji loved best in 2017. 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. 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 Stella Parks, pastry wizard ». And other myths about cooking steak that we're here to bust. The key is to work with the pickiness, not against it. 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 … Serious Eats is the source for all things delicious. Order your copy of The Food Lab: Better Home Cooking Through Science today! Butter is essential for flavor. Read more from Daniel Gritzer, managing culinary director ». Beef The Burger Lab: Salting Ground Beef. Sweet potatoes star in these crisp-tender vegan quesadillas. 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. culinary concepts you rely on every day. For any given dish you might want to make, chances are good you’ll find a ton of recipes online. Former New York Times food contributor; author of New York Eats, New York Eats (More), and Pizza: A Slice of Heaven; and Ruth Reichl–anointed "missionary of the delicious," Ed Levine founded Serious Eats in 2006 as a haven for enthusiastic and opinionated eaters just like him. You have to try to mess up this easy method of cooking a steak. A spicy and bright take on classic roasted pumpkin seeds. 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. 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. See more ideas about serious eats, eat, food. The story of a fried chicken sandwich with a thousand faces. Follow along from start to finish as Kenji makes his famous pan pizza. 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. 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. 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. We promise. This kid-friendly take on our Japanese gyoza is tailored to cooking with toddlers and younger children. 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. Ever heard someone say they're such a bad cook, they can't even boil water? All kids are picky eaters at least some of the time. What's not to love? We answer the question, what would a Food Lab video series look like? Kimchi brine both tenderizes and seasons the chicken in these killer fried chicken sandwiches. 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. 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. 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. His 2015 book, The Food Lab: Better Home Cooking Through Science, won the James Beard Award for best General Cooking book in 2016. 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. 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. Nobody's trying to take away your cheese. Pickled mustard seeds are the secret to packing extra punch into these deviled eggs. Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice. Big, meaty wedges of cauliflower and romanesco that eat like steaks. Money raised for great causes, and delicious fried chicken sandwiches. Get to know him a little better as we put him in the hot seat. 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. What is MSG? The high-powered solution to Cantonese-style stir-frying at home. A slow-cooked pot of beans is a perfect dish to tackle with your kids. Rich and briny, this simple uni preparation has all the creaminess of a good pasta carbonara. 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. Should you be cooking with it? Original recipes, all tested, tasted, and approved by the Serious Eats staff to guarantee great results. 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. A weeknight take on the classic Mexican soup has simplified steps that are great for kids. Food science is fascinating. Everything you've always wanted to know—and everything you never knew you needed to know—about boiling water. 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. Okay! Perfect for lending a pop of briny flavor to all sorts of dishes. Content. The site consists of general food features as well as recipes and home cooking advice. 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. Kenji’s post is worth reading for the chemistry alone. In our case, serious doesn’t mean exclusive or highbrow. Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist. We bring a d… 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 … Why should you choose ours? 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. Kenji is the Managing Culinary Director at the website Serious Eats and, more importantly, the man behind The Food Lab. Substituting butter with a less flavorful … J. Kenji López-Alt is the best-selling author of The Food Lab, winner of James Beard and IACP awards. 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. An assortment of memorable culinary reads. Cutting cabbage into fat wedges and roasting at high heat helps build up delicious textural contrast. 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. The Burger Lab The Burger Lab: Turkey Burgers That Don't Suck You can meet our whole staff on our masthead page (hover over each photo to catch a glimpse of our favorite foods!) 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. He lives in San Mateo, California. https://www.seriouseats.com/2017/12/kenjis-favorite-recipes-of-2017.html 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 … 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. 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. A fresh and simple pasta in which uni (sea urchin) takes center stage. 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. An out-of-this-world version of the classic that goes deep on mustard. 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. The humble cabbage turns delicious when sliced into wedges and roasted at high heat. A step-by-step walkthrough of no-knead bread—with a splash of beer for good measure. Will it really give you a headache? If you like a scientific approach to cooking, this new cookbook is a must-have: The Food Lab, by J. 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